Vegetarian Stuffed Peppers

By á-170456

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)

Details

Servings 8

Preparation

Step 1

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