1 bag (454 g) Mucci Bella Sweets™ Super Sweet Mini Peppers
1 tbsp. (15 ml) olive oil
¼ cup (60 ml) white onion, finely diced
½ cup (125 ml) fennel, finely diced
2 tbsp. (30 ml) walnut pieces
1 tsp. (5 ml) fennel seeds
1 cup (250 ml) cauliflower rice (fresh or thawed from frozen)
¼ cup (60 ml) celery, finely diced
½ cup (125 ml) crumbled goat feta
2 tbsp. (30 ml) fresh tarragon, chopped
2 tsp. (10 ml) apple cider vinegar
Salt and pepper to taste
Preheat oven to 450°F. Line a baking tray with parchment paper. Cut tops off of each pepper, ¼ inch thick and remove seeds. Trim bottoms of each pepper if needed to help keep them upright while cooking. Evenly space peppers and lids onto the baking tray and set aside.
In a large mixing bowl combine cauliflower rice, celery, ¼ cup (60 ml) of feta, tarragon and apple cider vinegar. Set aside.
In a sauté pan over medium high heat, warm olive oil; cook onion, fennel, walnuts and fennel seeds until fragrant, roughly 10 minutes. Stir into cauliflower mixture and season with salt and pepper.
Generously fill each pepper with cauliflower and fennel mixture. Sprinkle each pepper with remaining feta. Roast stuffed peppers for 25 – 30 minutes until edges of peppers are golden brown. Serve hot or warm.
