Golden Grain-Stuffed Peppers
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Golden Grain-Stuffed Peppers

Golden Grain-Stuffed Peppers

with Sun-Dried Tomatoes and Zucchini

If stuffed peppers had a motto, it would be “Roast it, fill it, and rock ’n’ roll.” That’s because in the scheme of foods stuffed with other foods, peppers are relatively no-fuss and all about getting a little messy. These oven-roasted beauties are just that: they’re filled with a colorful mix of sun-dried tomatoes, zucchini, and fresh mozzarella, plus a special blend of four different grains that spills onto the plate.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

1 unit

Red Bell Pepper

1 unit

Yellow Bell Pepper

1 unit


2 clove


4 ounce

Fresh Mozzarella

(Contains Milk)

1 tablespoon

Herbes de Provence

¼ ounce


1 unit

Veggie Stock Concentrate

1.5 ounce

Sun-Dried Tomatoes

1 unit


1 cup

Golden Grain Blend

(Contains Wheat)

Not included in your delivery

1 tablespoon

Olive Oil






Nutrition Values

/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat24 g
Saturated Fat10 g
Carbohydrate103 g
Sugar22 g
Dietary Fiber11 g
Protein31 g
Cholesterol40 mg
Sodium890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small pot
Large Bowl
Large Pan


Preheat Oven and Roast Peppers

Wash and dry all produce. Preheat oven to 400 degrees. Halve red and yellow bell peppers lengthwise. Remove core, seeds, and white ribs. Rub with a drizzle of olive oil. Season with salt and pepper. Place on a baking sheet cut-side down. Roast in oven until soft, about 20 minutes.

Cook Grains

Meanwhile, bring 1½ cups water and stock concentrate to boil in a small pot. Once boiling, add golden grain blend. Lower heat and reduce to a simmer. Cover and cook until tender, 10-12 minutes. Remove from heat and keep covered.


Halve, Peel, and dice shallot. Mince or grate garlic. Finely chop sun-dried tomatoes. Chop zucchini into ½-inch pieces. Cut mozzarella into small cubes. Finely chop parsley.

Cook Aromatics

Heat a drizzle of oil in a large pan over medium-high heat. Add shallot and sun-dried tomatoes. Cook, tossing, until shallots are softened, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Transfer mixture to a large bowl.

Make Stuffing

Increase heat to high and heat another drizzle of oil in same pan. Add zucchini. Season with salt, pepper, and herbs de Provence. Cook, tossing, until soft and lightly charred, 5-7 minutes. Add to bowl with sun-dried tomato mixture. Toss to combine. Fluff golden grain blend with a fork, then add to bowl along with mozzarella and toss. Season with salt and pepper.

Finish and Plate

Flip bell peppers over and fill with as much stuffing as will fit. Return sheet to oven and bake until mozzarella melts, 3-5 minutes. Stir parsley into remaining stuffing, then divide mixture between plates. Top with stuffed pepper halves.