GoFarm Blog

GoFarm Recipes: Week of August 3rd, 2020

Recipe Share: Stuffed Bell Peppers


3 bell peppers, cut in half, seeds and ribs removed

1 Tbsp olive oil

3-4 cloves of garlic, minced

1/2 cup minced onion

1 cup roughly chopped mushrooms

1 lb tomatoes, diced

1 tsp kosher salt

1 tsp cracked black pepper

2 cups cooked lentils

1 cup cooked brown rice

1 cup roughly chopped black olives

2 cups tomato sauce

2 cups shredded mozzarella, divided

Basil, chopped, for garnish

Optional: 1/4 cup grated parmesan or pecorino romano


  1. Cook the rice according to package instructions. If using dry lentils, also cook them now, according to package instructions. Optional: use vegetable broth instead of water to add flavor!

  2. Pre-heat oven to 425 F. Place your halved and de-seeded peppers on a baking tray face down.

  3. Place the peppers in the oven and roast them for 15-20 minutes or until they start to blister. Remove and set aside to cool.

  4. In a large skillet, heat oil over medium heat. Add the garlic and onions, and sauté until the garlic is fragrant and the onions are translucent (about 5 minutes). Stir often. Add the mushrooms and tomatoes; season with salt and pepper, and sauté until the mushrooms soften (about 5 more minutes). 

  5. Finally, add the lentils, rice, black olives, tomatoes, and 1 cup of shredded mozzarella cheese. Stir well, turn heat to low and simmer for about 5 minutes.

  6. Set your broiler to high.

  7. Remove the skillet from the heat and, with a large spoon, ladle the rice/tomato stuffing into the open roasted peppers. Stuff them to the brim!

  8. Sprinkle each pepper with the remaining mozza