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Mediterranean Stuffed Cubanelle Peppers
Adapted by Andrea D’Amore
6-8 Cubanelle Peppers depending on size
2 cups cooked Brown Rice
2 sliced green onions
1 can of stewed diced tomatoes
1 1/2 cups feta cheese ( I used Raw Goat Feta Cheese)
½ cup chopped almonds
2 lightly beaten eggs
1 handful fresh chopped basil
¼ cup fresh parsley
¼ cup of your favorite olives, chopped
1 Tablespoon lemon juice
1. Preheat oven to 375.
2. Wash peppers and cut lengthwise, removing stems and seeds.
3. Quick boil the peppers for about 2 minutes immediately dunking them in cold water when finished
4. Stir together other ingredients in a large bowl and stuff the peppers with the mixture
5. Bake for approximately 35 minutes.
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About the Cook
Andrea D’Amore is an aspiring health and wellness practitioner. She received her bachelor’s degree in Health Sciences and Psychology in 2008 from Cleveland State University and has since been pursuing certifications in wellness and alternative modalities. First, she completed her certificate in Aromatherapy from the Australasian College of Health Sciences in 2009 and is currently working on her personal training license from ACE. After which she plans on attending the Institute for Integrated Nutrition to get her certificate as a wellness coach in nutritional medicine.