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Zucchini & Cheddar Stuffed Peppers Recipe
|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)|
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 mg
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
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.
In a bowl, combine rice and cheese.
Add to mixture in skillet and toss gently to mix well.
Pour tomato juice into bottom of a casserole dish.
Stuff peppers with vegetable mixture and replace pepper top.
Place stuffed peppers in casserole.
Bake 1/2 hour.