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Zucchini Stuffed Green Peppers

Diet.Chef's picture
  Salt To Taste
  Pepper 1 Dash
  Green peppers 4 Medium
  Butter/Margarine 2 Teaspoon
  Chopped zucchini 2 Cup (32 tbs)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Dried basil 1⁄2 Teaspoon, crushed
  Plain croutons 1⁄3 Cup (5.33 tbs)

Cut tops off green peppers; remove seeds and membrane.
Precook peppers in boiling, lightly salted water about 5 minutes; drain or, for crisp green peppers omit precooking of the peppers.
Sprinkle inside of peppers with a little salt.
In a medium skillet melt butter or margarine; stir in zucchini, mushrooms, onion, garlic, basil, 1/4 teaspoon salt, and the pepper.
Cook, uncovered, over medium-high heat for 10 to 15 minutes or till liquid has evaporated, stirring constantly.
Stir in croutons; spoon mixture into peppers.
Place in a 1 1/2-quart casserole.
Bake, covered, in a 350° oven forl5 minutes; uncover and bake about 10 minutes more

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 322 Calories from Fat 93

% Daily Value*

Total Fat 11 g16.5%

Saturated Fat 5.8 g29%

Trans Fat 0 g

Cholesterol 21.5 mg7.2%

Sodium 511.7 mg21.3%

Total Carbohydrates 53 g17.8%

Dietary Fiber 16.1 g64.6%

Sugars 22 g

Protein 13 g26.7%

Vitamin A 64% Vitamin C 887.6%

Calcium 18.1% Iron 27.7%

*Based on a 2000 Calorie diet

Zucchini Stuffed Green Peppers Recipe