Stuffed Peppers with Zucchini and Lemon Recipe

Name: Stuffed Peppers with Zucchini and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Peppers (or More As Desired, Depending On Size); 1 cup Zucchini, Diced; 1 cup Onion, Diced; 1 teaspoon Olive Oil; 12 ounces, weight Diced Tomatoes, Canned, Drained; 2 cups Cooked Wild Rice; 6 cloves Garlic, Chopped Or More As Desired; 4 ounces, weight Tomato Paste; 1 whole Lemon, Juiced And Half The Zest; 1/2 cups Vegetable Broth, Up To Double This Amount; 1 pinch Rosemary; 1 pinch Oregano; 1 pinch Salt; 1 pinch Pepper; 1/2 cups Grated Pecorino Romano Cheese, Divided; 1/2 pounds Cooked Ground Italian Sausage (optional, Omit For Vegetarian Version)

Servings: persons

4 whole Peppers (or More As Desired, Depending On Size)
1 cup Zucchini, Diced
1 cup Onion, Diced
1 teaspoon Olive Oil
12 ounces, weight Diced Tomatoes, Canned, Drained
2 cups Cooked Wild Rice
6 cloves Garlic, Chopped Or More As Desired
4 ounces, weight Tomato Paste
1 whole Lemon, Juiced And Half The Zest
1/2 cups Vegetable Broth, Up To Double This Amount
1 pinch Rosemary
1 pinch Oregano
1 pinch Salt
1 pinch Pepper
1/2 cups Grated Pecorino Romano Cheese, Divided
1/2 pounds Cooked Ground Italian Sausage (optional, Omit For Vegetarian Version)

1
Preheat oven to 350 degrees F. Prepare your peppers.
2
Slice them in half lengthwise and carefully remove the ribs and seeds, leaving the stems intact for presentation.
3
In a skillet over medium heat, saute zucchini and onion in the olive oil until softened.
4
Drain the canned diced tomatoes.
5
Combine the cooked rice, sauteed veggies and tomatoes together with chopped garlic, tomato paste, lemon zest, lemon juice and broth.
6
Add in rosemary, oregano, salt, pepper, and half of the shredded cheese.
7
Mix well.
8
At this point, if you are making these vegetarian, stuff the peppers; if you are making meaty peppers, mix in the browned Italian sausage prior to stuffing.
9
Arrange peppers in a 9x13 pan that youve sprayed with non-stick spray.
10
Fill the peppers with a heaping portion of the rice mixture.
11
Top with the rest of the cheese and bake at 350 degrees F for 30 minutes.
12
I like to serve these with a green salad and fresh soft rolls.
13
You can make these with any kind of peppersmini peppers as an appetizer, large peppers as a main dish, or medium peppers as a side dish.

609

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 whole Peppers (or More As Desired, Depending On Size), 1 cup Zucchini, Diced, 1 cup Onion, Diced, 1 teaspoon Olive Oil, and more.

Yes, Stuffed Peppers with Zucchini and Lemon falls under the Soups & Stews 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.

That's it — enjoy your meal!

Stuffed Peppers with Zucchini and Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions