Vegetarian Stuffed Peppers
10.1g
Net Carbs
23.8g
Protein
23.1g
Fat
2.8g
Fiber
348
Calories
Ingredients:
- 2 pepper, large (3-3/4" long, 3" dia) Yellow Sweet Peppers
- 2 teaspoons Garlic
- 1/4 teaspoon Black Pepper
- 2 medium (approx 2-3/4" long, 2-1/2" diameter) Sweet Red Peppers
- 1 tablespoon Extra Virgin Olive Oil
- 1 medium (4-1/8" long) Scallions or Spring Onions
- 1 tablespoon Basil
- 1/2 cup chopped Collards
- 1/2 cup Parmesan Cheese (Grated)
- 1/2 cup Diced Tomatoes
- 1 pound Mozzarella Cheese (Whole Milk)
- 1/2 teaspoon Salt
- 2 medium (approx 2-3/4" long, 2-1/2" diameter) Green Peppers
Directions:
- 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.
