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Zucchini & Cheddar Stuffed Peppers

Heart.Foods's picture
Ingredients
  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)
Directions

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: 
Better Buy
Cuisine: 
American
Dish: 
Stuffing
Ingredient: 
Pepper

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