Stuffed Peppers

Ingredients

• 2 c. cooked mixed grain rice
• 1 1/2 c cooked barley
• 1 pkg impossible beef
• 1 roll impossible sausage
• 1 whole onion finely chopped
• 3 T minced garlic
• 1/3 c. fresh basil chopped
• 1 12 oz can fire roasted diced tomatoes
• 1/2 c. Parmesan cheese
• 1/2 c. shredded mixed cheeses (I used pizza blend and sharp cheddar)
• 2 large eggs
• 1 16 oz can sliced sun dried tomatoes in oil
• 1 4 oz can green chilis
• 1 1/2 tsp kosher salt
• 10 large bell peppers, any color
• 2 c vegetable broth
• 2 16 oz cans tomato sauce

Directions

1. Cook the rice and barley according to package directions and set aside
2. Cook the impossible beef, sausage, chopped onion basil and garlic together in a large skillet
3. After meat has browned, add the roasted tomatoes with juice and allow to stew until most of the liquid has evaporated. Then remove from heat.
4. Mix the rice and barley together with the Parmesan cheese, shredded cheese mixture, eggs, sundried tomatoes, green chilis, and salt.
5. Pour half of the tomato sauce into a large skillet (all peppers will roast in this skillet so it needs to be big! Or split between two pans or two batches if needed)
6. Add the vegetable broth to the skillet and mix well.
7. Cut tops off peppers, remove stem, and clean out the seeds.
8. Fill peppers with the rice mixture and place in skillet in the tomato sauce mixture.
9. Top with pepper cap and pour remaining tomato sauce over the tops of the peppers.
10. Bring the sauce to a low boil and then lower heat to just above simmer.
11. Place the lid on the pan and set a timer for 25 minutes. Keep an eye on the mix to be sure it is not cooking at too high of a heat so that the liquid does not evaporate and scorch your peppers.
12. After stewing 25 minutes, put the peppers in the oven at 370 degrees F. for 50 minutes.
13. Turn of the oven and let peppers sit for another 15 in the oven.
14. Serve with a generous spoonful of the tomato sauce poured on top.