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RECIPE
14 INGREDIENTS 9 STEPS 1hr

Cheesy Garden-Stuffed Peppers

5.0
3 Ratings
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.
Cheesy Garden-Stuffed Peppers Recipe | SideChef
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.
My name is Adam and 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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My name is Adam and 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.
1hr
Total Time
$3.54
Cost Per Serving

Ingredients

Servings
4
US / METRIC
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
1/2 tsp
Dried Marjoram
1/2 tsp
11 1/3 cups
Fresh Baby Spinach
1/3 cup
1 cup cooked rice per 4 servings
4
Large Bell Peppers , de-stemmed, deseeded
2 cups
1 cup
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
465
FAT
32.2 g
PROTEIN
24.2 g
CARBS
20.1 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 Tbsp) and saute together the Zucchini (1 cup) , Leeks (1/3 cup) , Celery (1/3 cup) , and Garlic (1 tsp) until the garlic starts to brown.
Step 4
Add the rest of the Extra-Virgin Olive Oil (2 Tbsp) , the Fresh Parsley (2 Tbsp) , Dried Marjoram (1/2 tsp) , Salt (1/2 tsp) , Ground Black Pepper (1/4 tsp) , and then the Fresh Baby Spinach (11 1/3 cups) . Stir until spinach is wilted, around 5 min. Remove from heat.
Step 5
Add Mozzarella Cheese (2 cups) and cooked White Rice (1/3 cup) to skillet, stirring until cheese is melted and mixed in. Remove from heat.
Step 6
Cut off the tops off of the Bell Peppers (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!

Rate & Review

5.0
3 Ratings
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Nutrition Per Serving
Calories
465
% Daily Value*
Fat
32.2 g
41%
Saturated Fat
13.2 g
66%
Trans Fat
0.0 g
--
Cholesterol
59.9 mg
20%
Carbohydrates
20.1 g
7%
Fiber
2.8 g
10%
Sugars
1.3 g
--
Protein
24.2 g
48%
Sodium
936.2 mg
41%
Vitamin D
0.3 µg
2%
Calcium
630.7 mg
49%
Iron
2.4 mg
13%
Potassium
642.5 mg
14%
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