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RECIPE
14 INGREDIENTS9 STEPS1HR

Cheesy Garden-Stuffed Peppers

5.0
3 Ratings

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Sear Nation

My specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
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This Cheesy Garden-Stuffed Peppers recipe takes a slightly different approach than the traditional stuffed pepper, using more vegetables instead of the meat. These reheat really well, so they're great for meal prepping.
1HR
Total Time

Sear Nation

My specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1/4 cup
Extra-Virgin Olive Oil
1 cup
Zucchini , diced
1/3 cup
Leeks , diced
1/3 cup
Celery , diced
1 tsp
Garlic , minced
2 Tbsp
Fresh Parsley , minced
1/2 tsp
Dried Marjoram
1/2 tsp
11 1/3 cups
Fresh Baby Spinach
1 cup
White Rice , cooked
4
Large  Bell Peppers , de-stemmed, deseeded
2 cups
Mozzarella Cheese , shredded
1 cup

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Nutrition Per Serving

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CALORIES
601
FAT
32.4 g
PROTEIN
27.4 g
CARBS
50.3 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Heat a large skillet on medium heat.
Step 3
Pour in half of the Extra-Virgin Olive Oil (2 tablespoon) and saute together the Zucchini (1 cup), Leek (1/3 cup), Celery (1/3 cup), and Garlic (1 teaspoon) until the garlic starts to brown.
Step 4
Add the rest of the Extra-Virgin Olive Oil (2 tablespoon), the Fresh Parsley (2 tablespoon), Dried Marjoram (1/2 teaspoon), Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), and then the Fresh Baby Spinach (12 ounce). Stir until spinach is wilted, around 5 min. Remove from heat.
Step 5
Add Mozzarella Cheese (2 cup) and White Rice (1 cup) to skillet, stirring until cheese is melted and mixed in. Remove from heat.
Step 6
Cut off the tops off of the Bell Pepper (4). Remove all seeds and veins from their centers. Place peppers upright in a small baking dish (just big enough that they fit snug together).
Step 7
Fill the peppers with the cheese and spinach filling, then place into the oven and bake uncovered for 15 minutes.
Step 8
Top each pepper with the Parmesan Cheese (1 cup) and bake for another 10 minutes.
Step 9
Serve warm!

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Nutrition Per Serving
Calories
601
% Daily Value*
Fat
32.4 g
42%
Saturated Fat
13.3 g
66%
Trans Fat
0.0 g
--
Cholesterol
59.9 mg
20%
Carbohydrates
50.3 g
18%
Fiber
5.2 g
19%
Sugars
4.8 g
--
Protein
27.4 g
55%
Sodium
973.1 mg
42%
Vitamin D
0.3 µg
2%
Calcium
662.9 mg
51%
Iron
5.0 mg
28%
Potassium
879.8 mg
19%
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