1/1 Photo of Vegetarian Stuffed Bell Peppers
Chef #400015's Note:
After buying too many peppers (they were on they sale rack for 4 for $0.40!), I needed something low-protein to do with them. I couldn't find anything here or in my recipe books, so I varied a Julia Child recipe for stuffed tomatoes, and made the flavor strong enough to compete with the pepper flavor (my husband doesn't like peppers). The result was the following. Even my husband liked it!
My Private Note
Units: US | Metric
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 1/2 onion, minced
- 2 dried tomatoes, minced
- 1/2 bell pepper, minced
- 1/2 cup breadcrumbs (or rice, polenta, or other grain)
- 7 1/4 ounces half a can diced tomatoes, undrained
- 1/4 teaspoon black pepper
- 1/2 teaspoon mustard powder
- 2 bell peppers, stems removed, halved lengthwise
- 1/4 cup mozzarella cheese, grated
- fresh parsley
- 1Preheat oven to 350 degrees.
- 2Heat oil in a medium pan. Saute garlic and onion until onion is transucent.
- 3Add dried tomatoes,minced bell pepper,and breadcrumbs and saute until the bell pepper is softened.
- 4Add canned tomatoes a little at a time, allowing the liquid to be absorbed before adding more. Then add the pepper and mustard.
- 5Spoon mixture into the halved bell peppers, top with grated cheese, and bake for 10 minutes at 350 degrees.
- 6Top with parsley if desired.
- 7Note: I consider each half pepper to be two servings.
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Nutritional Facts for Vegetarian Stuffed Bell Peppers
Serving Size: 1 (84 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 68.2
- Calories from Fat 22
- Total Fat 2.4 g
- Saturated Fat 0.7 g
- Cholesterol 2.7 mg
- Sodium 139.1 mg
- Total Carbohydrate 9.7 g
- Dietary Fiber 1.5 g
- Sugars 2.8 g
- Protein 2.4 g