2 cups brown or white rice
1 can Northern beans
2 cups baby spinach chopped
3 garlic cloves chopped
2 tbsp. sun dried tomatoes
1 tbsp. fresh basil chopped
2 tbsp. parsley chopped
1 cup vegetable or chicken broth
3 tbsp. crumbled feta cheese
2-3 tbsp. Parmesan cheese
1/4 cup olive oil
salt and freshly ground black pepper
6-8 bell peppers sliced in half and seeds removed
1 1/2 cups grated mozzarella cheese
boiling hot water
5-6 basil leaves chopped
1/2 cup (about 4oz.) creme fraiche
3 tbsp. extra-virgin olive oil
1 tbsp. water
1 garlic clove, coarsely chopped
2 teaspoons fresh lemon juice
1/4 tsp. sugar
1/4 tsp. salt,plus extra as needed
1/4 tsp.freshly ground pepper
Place peppers in a large pot and cover with boiling hot water. Let stand for about 5 minutes then remove from water.
In a large mixing bowl combine rice,beans,spinach, feta cheese,Parmesan cheese,sun dried tomatoes,olive oil,garlic,parsley,basil,and broth.Season with salt and pepper.
Stuff peppers with rice and bean filling and put them in a deep baking dish.
Fill the baking dish with about 3/4-inch water or broth.
Bake for 30 min. in a 400 degree oven.
Sprinkle mozzarella cheese and bake for another 3-5 minutes or until cheese is melted.
In a blender, combine all ingredients and blend until smooth.Adjust the seasoning with salt and pepper to taste.
Arrange peppers on serving plates. Spoon the sauce on the peppers and serve.