Vegetarian

Italian Stuffed Peppers Casserole

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Ingredients

  • 2 cups Vero Gusto Tomato & Basil sauce
  • 2 cups Barilla Orzo
  • 6 multi-colored peppers (red, yellow, orange), cut in ½ vertically
  • 3 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 shallot, diced small
  • 2 celery stalks, diced small
  • 3 zucchini, diced small
  • 1 ½ cup broccolini, chopped
  • 1 ½ cup kale, chopped (no stems)
  • ½ cup toasted walnuts, finely chopped
  • ½ cup black olives, finely chopped
  • 1 cup mozzarella cheese, grated
  • ¼ cup parsley, chopped
  • ¼ cup basil, chopped
  • Salt and pepper to taste

Directions

  1. Preheat oven to 400° F.
  2. In a sauce pot, bring Vero Gusto to a simmer. Cook Orzo according to package directions and set aside.
  3. Cut peppers in half vertically, seed then brush with 1 tbsp of extra virgin olive oil, salt and pepper. Bake in the oven for 5-7 minutes, remove and cool. Meanwhile in a skillet over medium heat, add shallots, garlic, celery and remaining extra virgin olive oil. Season and cook until soft or about 2-3 minutes. Add broccolini, zucchini, kale and re-season. Cook for 2-3 minutes or until soft. Add olives and walnuts, mix and set aside.

Nutrition Profile

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