Baked Stuffed Peppers Recipe

Name: Baked Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium red or green peppers; 2 Tbsp. olive oil; 1 medium onion, finely chopped; 1 clove garlic, peeled and crushed; 2 small zucchini, coarsely grated; 1 1/2 c. sliced mushrooms; 2 Tbsp. chopped fresh parsley; 2 c. fresh whole wheat breadcrumbs; 1/2 c. grated Parmesan cheese; 1 egg, beaten; sea salt; freshly ground black pepper

Servings: persons

4 medium red or green peppers
2 Tbsp. olive oil
1 medium onion, finely chopped
1 clove garlic, peeled and crushed
2 small zucchini, coarsely grated
1 1/2 c. sliced mushrooms
2 Tbsp. chopped fresh parsley
2 c. fresh whole wheat breadcrumbs
1/2 c. grated Parmesan cheese
1 egg, beaten
sea salt
freshly ground black pepper

1
Cut a slice off the tops of the peppers.
2
Remove the white pith and the seeds.
3
Parboil the peppers for 3 minutes in boiling water; remove and drain.
4
Heat the oil in a frying pan.
5
Add the onion, garlic and grated courgettes (zucchini) and fry for 5 minutes.
6
Add the mushrooms, then stir in the parsley, breadcrumbs, cheese, egg and salt and pepper to taste.
7
Combine the ingredients thoroughly.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 medium red or green peppers, 2 Tbsp. olive oil, 1 medium onion, finely chopped, 1 clove garlic, peeled and crushed, and more.

Yes, Baked Stuffed Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Stuffed Peppers

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