I decided to add some cookies to my blog and found this cool slideshow feature. I am now working on how to link to recipes!

When visiting Naples years ago I dined in a quaint little restaurant that served the most amazing stuffed peppers. The aroma of roasting red peppers still takes me back to that restaurant. I decided to give them a healthy twist with chickpea risoni, veggie sausage, cauliflower and sun dried tomatoes.

Roasted Tomato Sauce
1 lb cherry tomatoes
2 garlic cloves
1/4 cup olive oil
1 teaspoon cumin
1 teaspoon dried oregano
1 tablespoon tomato purée
Salt and pepper to taste

Peppers
4 bell peppers, halved
4 oz Explore Cuisine Organic Chickpea Risoni
2 vegetarian sausages, cooked
4 tablespoons sun dried tomato pesto
2 tablespoons sun dried tomatoes in oil, chopped
4 oz cooked, riced cauliflower
8 tablespoons grated almond 'cheese'
4 cherry tomatoes, halved
Parsley for garnish

Directions
Preheat oven to 375F.
Cut cherry tomatoes in half and place, cut side up, on a parchment lined baking sheet. Place garlic cloves on baking sheet. Drizzle oil over tomatoes and sprinkle cumin and oregano over top. Bake for approx 30 minutes or until tomatoes have started to caramelize. Place tomatoes in a bowl. If garlic is not yet soft, continue to cook. When ready, remove outer layer and mash cloves with a fork. Add garlic and tomato purée to tomatoes and mix with a hand blender. Refrigerate until ready to use.

Preheat oven to 375F.
Cut peppers in half from top to bottom. Bring a pot of water to a boil then place peppers in water for 1 minute. Place on a parchment lined baking tray and spritz with olive oil. Bake for 25 minutes or until peppers have started to soften.
Pour risoni into the boiling water, reduce heat and simmer for 8 minutes. Grind sausage in a blender. Place in a bowl with pesto, sun dried tomatoes and cauliflower. Drain risoni, add to bowl and mix well. Fill peppers with stuffing, top with cheese and bake for 5 minutes. Garnish with cherry tomatoes and parsley.

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