Stuffed bell peppers or squash are some of my favorite solar baked lunches. The following recipe is meant to be more of a guideline. I normally use whatever ingredients I happen to have on hand. I don’t think I’ve ever made the filling the same way twice.
Stuffed Bell Peppers
1/4 cup pastina (small pasta), such as orzo, stelline, or acini di pepe
1 small zucchini, diced
1/2 cup grape tomatoes, halved
1/4 cup cooked red kidney beans
2 ounces cheddar cheese, diced
2 tablespoons finely chopped onion
1/2 teaspoon dried oregano
1/4 cup vegetable broth
salt and pepper to taste
2 large red bell peppers, halved lengthwise and seeded
PreparationoSet Sun Oven out to preheat. Spray a baking dish large enough to hold the peppers in a single layer with cooking spray; set aside.
In a medium bowl, combine the pastina, zucchini, tomatoes, kidney beans, cheese, onion, oregano, and broth. Season to taste with salt and pepper. Arrange the peppers, cut side up, in the prepared baking dish. Spoon the filling into the peppers, pressing it down to fit. Cover and bake in the Sun Oven until the filling is cooked, about 1 hour.
Makes 4 servings.