Peppers Stuffed With Rice, Zucchini and Herbs Recipe

Name: Peppers Stuffed With Rice, Zucchini and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium peppers, preferably green; 2 medium zucchini (about 3/4 pound), shredded; Salt to taste; ⅓ cup extra virgin olive oil; 2 garlic cloves, minced; 1/2 cup finely chopped fresh mint; 1/4 cup chopped fresh dill or parsley; 1 scant cup uncooked medium grain rice; Freshly ground pepper; 2 tablespoons tomato paste dissolved in 2/3 cup water; 2 tablespoons freshly squeezed lemon juice

Servings: persons

6 medium peppers, preferably green
2 medium zucchini (about 3/4 pound), shredded
Salt to taste
⅓ cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped fresh mint
1/4 cup chopped fresh dill or parsley
1 scant cup uncooked medium grain rice
Freshly ground pepper
2 tablespoons tomato paste dissolved in 2/3 cup water
2 tablespoons freshly squeezed lemon juice

1
Prepare the peppers.
2
With a sharp paring knife, cut away the tops, then reach in and pull out the membranes and seeds.
3
Toss the shredded zucchini with salt and let drain in a colander for 20 minutes.
4
Take up handfuls of zucchini and squeeze out as much liquid as possible.
5
Transfer to a medium bowl and add the garlic, mint, parsley or dill, and rice.
6
Season with salt and pepper.
7
Stir in 1/4 cup of the olive oil and let sit for 10 minutes.
8
Meanwhile preheat the oven to 375 degrees.
9
Oil a baking dish large enough to accommodate all of the peppers.
10
Fill the peppers about 3/4 of the way full with the stuffing, and replace the caps.
11
Place in the oiled baking dish.
12
Mix together the tomato paste and water with the remaining olive oil and the lemon juice.
13
Season to taste.
14
Add to the baking dish.
15
Cover the dish with foil.
16
Place in the oven and bake 45 minutes to an hour, until the peppers are soft.
17
Remove from the heat and allow to cool to room temperature, or serve hot.
18
Remove the tops of the peppers and spoon the sauce in the baking dish over the rice before serving.

394

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 11 ingredients. The key ingredients include: 6 medium peppers, preferably green, 2 medium zucchini (about 3/4 pound), shredded, Salt to taste, ⅓ cup extra virgin olive oil, and more.

Yes, Peppers Stuffed With Rice, Zucchini and Herbs 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.

Peppers Stuffed With Rice, Zucchini and Herbs

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