INGREDIENTS
4 large green bell peppers, the stem cut out and seeded
Sauce:
8 cups of mashed tomatoes (canned or fresh)
2 tablespoons extra virgin olive oil
¼ teaspoon freshly ground black pepper
2 tablespoons fresh basil, chopped
5 garlic cloves, crushed
Stuffing:
¾ cup sweet potato, grated
¾ cup red bell peppers, diced
1 ½ cups wild rice, cooked
1 tablespoon fresh basil, diced
1 tablespoon of grain mustard
DIRECTIONS
1. Pre-heat oven to 375°F.
2. Cook all sauce ingredients for 25 minutes over medium heat. Cool.
3. Mix the stuffing ingredients together with 1 cup of the cooled sauce, then stuff into the cleaned peppers.
4. Place the stuffed peppers in a deep pan and pour the sauce over.
5. Cover with foil and bake for 90 minutes or until the peppers are tender.