Those long, warm summer nights are dwindling. The sun is setting earlier in the evening; there’s a welcome coolness to the morning air. But before you swap out all your summer recipes for pumpkin-spiced everything, there’s one last summer chore you should take care of: cleaning the grill.
A lot of kids are already back in school, the sun is beginning to set a little earlier than we think it will, and the shock of how quickly summer is passing by is setting in. You’ll have to kick those end-of-summer blues to the curb though, because the summertime barbecues haven’t come to a close just yet! If you’re looking for an exciting, new dish to add to your Labor Day food festivities, I’ve got just the recipe for you.
These stuffed peppers are a great veggie entrée or side when you’re grilling! Cheesy and savory, both vegans and omnivores are sure to love them. Clean-up is easy for this one too, since all you’re cooking in is a bit of foil. The peppers are surprisingly filling, so you can serve them on their own or cut in half as a side dish; I like to pair them with rice, cous cous or mashed potatoes. As always, feel free to experiment with different sauces, spices and vegetables to make them your own!
*Makes 4*
Ingredients & Special Supplies