Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 tbsp olive oil, plus additional for drizzling; 1 None zucchini, finely chopped; 8 oz butternut squash, peeled and chopped; 1 None red onion, thinly sliced; 2 cloves garlic, crushed; 1 pkg (1.25 oz) taco seasoning mix; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (14 oz) diced tomatoes; 4 small red peppers; 1 cup grated Cheddar cheese; 1/4 cup dried breadcrumbs; None None Cilantro leaves, to serve

Servings: persons

1 tbsp olive oil, plus additional for drizzling
1 None zucchini, finely chopped
8 oz butternut squash, peeled and chopped
1 None red onion, thinly sliced
2 cloves garlic, crushed
1 pkg (1.25 oz) taco seasoning mix
1 can (15 oz) kidney beans, drained and rinsed
1 can (14 oz) diced tomatoes
4 small red peppers
1 cup grated Cheddar cheese
1/4 cup dried breadcrumbs
None None Cilantro leaves, to serve

1
Preheat the oven to 400u00b0F. Line a baking pan with foil.
2
Heat oil in a large skillet on medium heat. Add zucchini, squash, onion and garlic. Saute 10-15 mins, until tender. Add taco seasoning and cook, stirring, 30 seconds, until aromatic. Stir in beans and tomatoes. Reduce heat to low and cook, stirring 2-3 mins, until sauce thickens slightly.
3
Slice tops off peppers and reserve. Remove seeds and membranes. Trim bottoms of peppers so they sit flat. Place peppers and tops on baking pan.
4
Spoon bean mixture into peppers. Drizzle with a little olive oil.
5
Bake 15 mins. Sprinkle with combined cheese and breadcrumbs. Bake a further 5-10 mins, or until tender. Top with cilantro leaves to serve.

No nutrition data on file — estimate from the ingredient list.

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: 1 tbsp olive oil, plus additional for drizzling, 1 None zucchini, finely chopped, 8 oz butternut squash, peeled and chopped, 1 None red onion, thinly sliced, and more.

Yes, 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.

Stuffed Peppers

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