Vegetarian Stuffed Peppers Recipe

10.1g
Net Carbs

Prep Time: 25 Minutes
Style:American
Cook Time: 45 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

23.8g

Protein

23.1g

Fat

2.8g

Fiber

348.6cal

Calories

INGREDIENTS

1 tablespoon EXTRA VIRGIN OLIVE OIL Salov North America Corp.
1 lb Mozzarella Cheese (Whole Milk)
0 1/2 tsp SALT Morton Salt, Inc.
0 1/2 cup DICED TOMATOES Furman Foods, Inc.
2 medium (approx 2-3/4" long, 2-1/2" dia) SWEET RED PEPPERS La Cena Fine Foods, Ltd.
0 1/2 cup, chopped Collards
2 medium (approx 2-3/4" long, 2-1/2" dia) GREEN PEPPERS BJ's Wholesale Club / Corporate Brands
0 1/4 tsp BLACK PEPPER Finlay Extracts & Ingredients USA, Inc.
2 tsp GARLIC Iberia Foods Corporation
0 1/2 cup Parmesan Cheese (Grated)
1 medium (4-1/8" long) Scallions or Spring Onions
1 tbsp BASIL Casa Imports Inc.
2 pepper, large (3-3/4" long, 3" dia) Yellow Sweet Peppers
2 servings

For sauce: Heat oil in a medium skillet over high heat. Add green onions and sauté until softened, 5 minutes. Add garlic and sauté until aromatic, 30 seconds more. Add tomatoes, reduce heat and simmer 10 minutes, stirring occasionally, until sauce thickens. Stir in basil and season to taste with salt and pepper. Cool sauce to room temperature.
Preheat oven to 375°F. Make a 2-inch slit along side of each pepper. Using a spoon, gently scoop out seeds and gently pull out white pulp with your fingers. Arrange peppers in a single layer in a glass baking dish.
Mix mozzarella, bread, kale, salt and pepper. Stuff mixture into peppers, pour sauce on top and sprinkle evenly with Parmesan. Bake until peppers are soft and cheese has lightly browned, about 45 minutes.

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