Vegetable Stuffed Pepper Shells Recipe

Name: Vegetable Stuffed Pepper Shells Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lg. green peppers; 2 tbsp. extra virgin olive oil or possibly salad oil; 3 stalks celery, diced; 3 tbsp. minced parsley; 1 teaspoon sugar; 1/2 c. freshly grated Parmesan cheese; Boiling salted water; 3 lg. carrots, shredded; 1 lg. onion, minced; 1 (15 ounce.) can marinara sauce; Salt and pepper

Servings: persons

1
Cut peppers in half lengthwise; throw away seeds and stems.
2
Cook peppers in boiling water till just tender crisp when pierced, 3 to 5 min.
3
Remove from water with a slotted spoon; drain and set aside.
4
Heat oil in frying pan over medium heat.
5
Add in the carrots, celery, onions, and parsley.
6
Cook, stirring, till onions are limp, about 5 min.
7
Stir in the marinara sauce and sugar.
8
Season to taste with salt and pepper; heat through.
9
Proportionately spoon carrot mix into pepper shells; sprinkle cheese over top.
10
Arrange on a baking sheet and broil 4 inches from heat till cheese is bubbly.

288

kcal

Calories

Fat

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 11 ingredients. The key ingredients include: 4 lg. green peppers, 2 tbsp. extra virgin olive oil or possibly salad oil, 3 stalks celery, diced, 3 tbsp. minced parsley, and more.

Yes, Vegetable Stuffed Pepper Shells Recipe 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.

That's it — enjoy your meal!