Mediterranean Stuffed Peppers
By
Kim Biegacki
@pistachyoo
1
What surprised me, is they cooked in the Ninja Cooking System 25 minutes at 250 degrees & done. Never have I cooked stuffed peppers that quick.
You can cook them any way you want, in a crockpot or the oven; it's your choice. Adjust times according to your cooking method & I hope you enjoy them.
Ingredients
-
STUFFING FOR PEPPERS
-
6 mediumbell peppers, tops off and cleaned out
-
1 lbchicken, feta, spinach sausage (this is approx. 2 1/2 cups when cooked)
-
1/2 cfeta cheese
-
1 cchick peas
-
1 ccouscous, cooked
-
ADDITIONS TO COUSCOUS
-
1 Tbspolive oil
-
1/4 tspsaffron or small pinch of threads
-
1/8 tsponion, celery & garlic powders
-
1/4 cminced carrots or diced
-
1/4 - 1/2 tsppaprika
-
1 Tbsponion flakes, dehydrated
-
1 Tbspchives, dried
-
1 clovegarlic, minced
-
TOMATO SAUCE
-
2 Tbspolive oil
-
1/2 mediumonion, diced
-
2 clovegarlic, minced (optional)
-
2 can(s)hunt's diced tomatoes fire roasted
-
2 ctomato puree
-
1/2 - 3/4 cwater or vegetable broth (depending on how thick you like your sauce)
-
2 tspeach of parsley flakes, oregano and basil
-
2 - 4 Tbspsugar to taste
-
·salt & pepper to taste
How to Make Mediterranean Stuffed Peppers
- Pour oil into the Ninja and place on STOVETOP MED to heat oil. Stir in your onion and garlic. Cook till onions are tender. Next, stir in your diced tomatoes, puree and seasonings. Add your sugar, salt and pepper to taste. I usually use about 3 tbsp of sugar as I don't like it to be too acidic.