Green-Stuffed Yellow Peppers – a delicious recipe with Yellow Peppers, Arugula, Spinach, Garlic, Olive Oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut peppers in half vertically. (We tried to keep a bit of the green stem on each half just because we liked the look.) Clean out the seeds and membranes with a sharp knife.
2
Place the peppers on a baking sheet, cut side up and bake at 400F until peppers are softened, about 15 minutes.
3
Meanwhile, wash, dry, and trim greens then toss together to mix. Mince garlic.
4
Saute the garlic in olive oil in a large frying pan over medium heat for about 1 minute to infuse the oil. Add the greens and allow to cook down and wilt a little, about 3 minutes. Season with salt and pepper to taste.
5
Remove peppers from oven and greens from heat. Spoon the greens and garlic mixture into the peppers.
74
kcal
Calories
4
g
Fat
8
g
Carbs
2
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 Yellow Peppers, 1 bunch Arugula, 1 bunch Spinach, 1 bunch Watercress, and more.
Yes, Green-Stuffed Yellow Peppers falls under the General 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.
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