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Zucchini & Cheddar Stuffed Peppers

Heart.Foods's picture
  Vegetable oil 3 Tablespoon (Acceptable)
  Onions 2 , sliced
  Garlic 2 Clove (10 gm), minced
  Zucchini 1 Medium, diced
  Tomatoes 4 Medium, chopped
  Cooked brown rice 2 Cup (32 tbs)
  Grated reduced fat cheddar cheese 1⁄2 Cup (8 tbs)
  Green bell peppers 4 Large
  No salt added tomato juice 2 Cup (32 tbs)

Preheat oven to 375° F.
Rinse bell peppers, cut off tops and remove seeds.
Reserve hollow peppers and tops.
Heat oil in a large skillet over medium heat.
Add onions, garlic, zucchini and tomatoes.
Saute until zucchini is tender-crisp.
Do not overcook.
Set aside.
In a bowl, combine rice and cheese.
Add to mixture in skillet and toss gently to mix well.
Set aside.
Pour tomato juice into bottom of a casserole dish.
Set aside.
Stuff peppers with vegetable mixture and replace pepper top.
Place stuffed peppers in casserole.
Bake 1/2 hour.

Recipe Summary

Difficulty Level: 
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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1498 Calories from Fat 566

% Daily Value*

Total Fat 64 g98.6%

Saturated Fat 15.4 g76.8%

Trans Fat 0 g

Cholesterol 39.1 mg13%

Sodium 633.9 mg26.4%

Total Carbohydrates 201 g67%

Dietary Fiber 33.9 g135.5%

Sugars 62.5 g

Protein 48 g95.9%

Vitamin A 194.4% Vitamin C 1304%

Calcium 94.7% Iron 52%

*Based on a 2000 Calorie diet

Zucchini & Cheddar Stuffed Peppers Recipe