KAMUT® Stuffed Peppers

One of my favorites is stuffed peppers. This year we had a lot of peppers from the garden and we made a great meal using KAMUT® berries instead of rice. It really adds a lovely texture to the stuffing. Hope you like the recipe. If you are vegetarian just substitute tofu for the ground beef or extra veggies.

  • 4 large green peppers
  • 1 
lb ground beef
  • 1⁄2
cup onion, chopped
  • 16 oz can diced tomatoes
  • 1 
cup cooked KAMUT® berries
  • 1 
tsp salt
  • 1 
tsp Fresh ground pepper
  • 2 
tsp Worcestershire sauce
  • 1 
cup shredded cheddar cheese

Cut tops from green peppers, discard seeds and membranes. Chop enough of the tops to make 1/2 cup, set aside. Cook the whole green peppers, uncovered in boiling water for about 5 minutes and drain well. Lightly salt insides of peppers.

Preheat oven to 350 degrees

In a skillet cook ground beef, onion and chopped green peppers till meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, KAMUT® berries, Worcestershire, salt and pepper.

Bring to boiling, reduce heat. Cover and simmer about 15 minutes. Stir in cheese. Stuff peppers place in a baking dish and bake covered for 30 minutes.

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