Stuffed Mini Sweet Peppers with Goat Cheese and Homemade Tomato Sauce by Ronak Patel

Sugar Beet Co-op member and volunteer, Ronak “Roc” Patel, studied culinary arts at Le Cordon Bleu Chicago. He is a private dining chef as well as a caterer.

For more information on Chef Roc’s private dining services, go to his website: 

Makes 30-40 individual stuffed peppers.

Here's what you'll need...

  • Large casserole dish
  • 1 medium bag of mini sweet peppers 
  • 4 oz. mild, soft goat cheese 
  • Fresh basil for garnish

 Rice stuffing...

  • ½ medium onion, small diced 
  • 3 cloves garlic, finely minced 
  • ½ jalapeno, seeded and finely diced
  • tablespoon olive oil   
  • 1 cup of brown rice, uncooked 
  • 1 box of frozen mixed vegetables, any variety
  • 1 cup of cooked beans, any variety
  • 3 cups of water or vegetable broth
  • 1 8 oz. bag of mozzarella cheese

 Step by Step...

  •  Sauté onion, garlic, and jalapeno in olive oil
  • Add brown rice and sauté with aromatics until glossy. 
  • Add mixed vegetables and cooked beans and sauté everything together until vegetables are tender. 
  • Add water or vegetable broth. Cook until done, roughly 45 minutes. 
  • Let rice cool slightly. 
  • Add mozzarella cheese to rice mixture. Check for seasoning.  

Tomato Sauce

  • 1 28 oz. can of tomato puree 
  • 1 tablespoon garlic powder 
  • 1 ½ tablespoons onion powder 
  • 1 tablespoon dried thyme 
  • 1 tablespoon dried oregano 
  • 2 tablespoons dried basil 
  • sugar, salt, and pepper to taste

Step by Step...

  • Heat tomato puree and add spices (garlic powder, onion powder, thyme, oregano, dried basil, sugar, salt, and pepper). 
  • Simmer sauce on a very low heat for roughly around the time it takes for the rice stuffing to be done. Use your own judgment. 

Assemble Peppers...

  • Stuff peppers with rice stuffing 
  • Coat greased casserole dish with small layer of tomato sauce. 
  • Arrange stuffed peppers in an even layer. 
  • Cover with more tomato sauce. 
  • Top with small dollops of goat cheese. 
  • Bake uncovered for 45 minutes.
  • Top with fresh torn basil for garnish