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Zucchini Stuffed Green Peppers Recipe
|Green peppers||4 Medium|
|Chopped zucchini||2 Cup (32 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried basil||1⁄2 Teaspoon, crushed|
|Plain croutons||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 302 Calories from Fat 91
% Daily Value*
Total Fat 10 g16%
Saturated Fat 5.8 g28.8%
Trans Fat 0 g
Cholesterol 21.5 mg
Sodium 507.2 mg21.1%
Total Carbohydrates 50 g16.8%
Dietary Fiber 15.2 g61%
Sugars 20.5 g
Protein 11 g21.1%
Vitamin A 64% Vitamin C 884.4%
Calcium 17.9% Iron 25.2%
*Based on a 2000 Calorie diet
Precook peppers in boiling, lightly salted water about 5 minutes; drain or, for crisp green peppers omit precooking of the peppers.
Sprinkle inside of peppers with a little salt.
In a medium skillet melt butter or margarine; stir in zucchini, mushrooms, onion, garlic, basil, 1/4 teaspoon salt, and the pepper.
Cook, uncovered, over medium-high heat for 10 to 15 minutes or till liquid has evaporated, stirring constantly.
Stir in croutons; spoon mixture into peppers.
Place in a 1 1/2-quart casserole.
Bake, covered, in a 350Â° oven forl5 minutes; uncover and bake about 10 minutes more