Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers
Vegetarian Stuffed Peppers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • TOMATO SAUCE:

  • 1

    tablespoon olive oil

  • 3

    green onions finely chopped

  • 2

    garlic cloves chopped

  • 3

    small ripe tomatoes peeled, seeded, and chopped (or 1 1/2 cups canned chopped tomatoes, drained)

  • Salt to taste

  • PEPPERS:

  • 8

    assorted bell peppers roasted, peeled

  • 1/2

    cup frozen chopped kale or collard greens thawed, and squeezed dry

  • 1

    tablespoon dried basil

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 1

    pound smoked mozzarella or Swiss cheese cut into eight 1/4"

  • by 2 1/2" sticks

  • 1/2

    cup grated Parmesan cheese (preferably freshly grated)

Directions

For sauce: Heat oil in a heavy medium skillet over medium heat. Add green onions and cook 5 minutes, stirring occasionally, until softened. Add garlic and cook 1 minute more. Add tomatoes; reduce heat and simmer 10 minutes, stirring occasionally, until sauce thickens. Season to taste with salt. For peppers: Heat oven to 375 degrees; grease a 2-quart shallow baking dish with olive oil. Make a 2-inch slit along side of each pepper. Scoop out seeds and gently pull out white pulp with your fingers. Rinse and pat dry. Mix kale, basil, salt and pepper. Place 1 cheese strip and 1 tablespoon kale mixture in each pepper. Arrange peppers in a single layer in prepared dish, filled side up. Pour sauce on top. Sprinkle evenly with Parmesan. Bake 40 to 45 minutes, until lightly browned. This recipe yields 8 servings. Carbohydrates: 10 grams Net Carbs: 7.5 grams Fiber: 2.5 grams Protein: 15 grams Fat: 16 grams Calories: 241

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