Here’s a vegetarian version of stuffed peppers, but with a twist, no rice. Joanna makes a great vegetarian stuffing so she thought, why not make stuffed peppers with it? I thought it would be a boring stuffed pepper with no meat and no rice, but I was willing to try it - and as it turns out, I was wrong. It was delicious. Kali Orexi!

Ingredients:

• 4 bell peppers, assorted colors, tops removed and seeded
• 2 tablespoons olive oil
• 1 Vidalia onion, chopped
• 1 package white mushrooms, chopped
• 2 celery stalks, chopped
• Salt and freshly ground black pepper
• 1/2 cup grated Kefalotyri (if you can’t find Kefalotyri, you can use Parmesan), plus more to sprinkle as topping

Instructions:

1. Preheat the oven to 350 degrees.
2. Wrap the peppers in foil, and bake in the oven until tender, about 15 minutes. Remove from the oven and set aside to cool.
3. Add olive oil to a large skillet over medium heat. When the oil is hot, add the onions, mushrooms and celery.
4. Sauté until tender. Add salt and pepper to taste. Remove from the heat and fold in the grated cheese.
5. Mix until well combined and somewhat forms.
6. Spoon the mixture into the cooled peppers.
7. Transfer the peppers to a baking dish and top with a little grated cheese. Bake until the peppers are heated through, about 15 minutes. Remove from the oven and serve.