Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 green bell peppers, tops removed and seeded; 4 tablespoons grapeseed oil; 1 white onion, diced; 1 cup sliced mushrooms; 2 teaspoons freshly chopped garlic; 1 zucchini, diced; 1 yellow squash, diced; 2 cups cooked wild rice; 1 (14-ounce can) tomatoes, drained; 1 cup diced red and green peppers; Salt and freshly ground black pepper; 2 tablespoons tomato paste; 1 cup fresh arugula or spinach; 2 teaspoons freshly chopped tarragon leaves; 1/2 cup grated Parmesan, to finish

Servings: persons

6 green bell peppers, tops removed and seeded
4 tablespoons grapeseed oil
1 white onion, diced
1 cup sliced mushrooms
2 teaspoons freshly chopped garlic
1 zucchini, diced
1 yellow squash, diced
2 cups cooked wild rice
1 (14-ounce can) tomatoes, drained
1 cup diced red and green peppers
Salt and freshly ground black pepper
2 tablespoons tomato paste
1 cup fresh arugula or spinach
2 teaspoons freshly chopped tarragon leaves
1/2 cup grated Parmesan, to finish

1
Preheat the oven to 350 degrees F.
2
Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes.
3
Remove from the oven and allow to cool.
4
In a large skillet over medium heat, add the grapeseed oil.
5
When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown.
6
Add in the zucchini, yellow squash, wild rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender.
7
Adjust the seasoning with salt and pepper, to taste, and stir in the tomato paste.
8
Remove from the heat and fold in the fresh arugula or spinach and the fresh herbs.
9
Spoon the vegetable mixture into the cooled peppers.
10
Transfer the peppers to a heat-proof serving dish and top with a little Parmesan.
11
Bake until the peppers are heated through, about 15 minutes.
12
Remove from the oven and serve.
13
Cook's Note: This can be served on a bed of fresh tomato sauce or on its own.
14
Enjoy.

500

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 15 ingredients. The key ingredients include: 6 green bell peppers, tops removed and seeded, 4 tablespoons grapeseed oil, 1 white onion, diced, 1 cup sliced mushrooms, 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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