Wheat-Free

1. Center a rack in oven and heat to 350 degrees. Combine 3/4 cup water and 1/2 cup tomato sauce in a 9x13" baking dish and season with salt and pepper to taste; set aside.

2. If using peppers, slice lengthwise, then remove and discard ribs, seeds, and stems. If using zucchini, yellow squash, or eggplant, halve lengthwise, then scoop out and reserve centers. If using tomatoes, slice off and discard tops, then scoop out and reserve pulp and seeds. Finely chop reserved vegetable pulp and set aside. Rub vegetables with 1 teaspoon oil, then season all over with salt and pepper; arrange cut side up in baking dish.

3. Heat remaining 3 teaspoons oil in a large skillet over medium until shimmering. Add onion, garlic, spices, and up to 1 1/2 cups reserved vegetable pulp. Cook, stirring frequently, until vegetables are tender, 5 to 8 minutes. Stir in rice, remaining 1/4 cup tomato sauce, and 1 1/2 cups water and cook, stirring occasionally, until liquid has mostly evaporated, about 5 minutes (rice will still be chewy). Remove from heat and gently fold in cheese and herbs; season with salt and pepper to taste. Spoon rice mixture into vegetables and cover dish tightly with foil.

4. Bake until vegetables are very tender and rice is cooked through, 50 to 60 minutes. Remove foil and continue to cook until sauce is thickened slightly, about 10 more minutes. To serve, spoon a bit of sauce over top and sprinkle with parsley.

Source: Hannaford fresh Magazine, September 2020