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Servings:

Cheesy Garden-Stuffed Peppers

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.

Total Time

1hr

5.0

3 Ratings

Author: Sear Nation

Servings:

Ingredients

•

4 Tbsp

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

•

as needed

Dried Marjoram

•

as needed

Salt

•

as needed

Ground Black Pepper

•

11 1/3 cups

Fresh Baby Spinach

•

1/3 cup

White Rice

•

Large Bell Peppers , de-stemmed, deseeded

•

2 cups

Mozzarella Cheese , shredded

•

1 cup

Parmesan Cheese , grated

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C).

Heat a large skillet on medium heat.

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.

Add the rest of the Extra-Virgin Olive Oil (2 Tbsp) , the Fresh Parsley (2 Tbsp) , Dried Marjoram (as needed) , Salt (as needed) , Ground Black Pepper (as needed) , and then the Fresh Baby Spinach (11 1/3 cups) . Stir until spinach is wilted, around 5 min. Remove from heat.

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.

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).

Fill the peppers with the cheese and spinach filling, then place into the oven and bake uncovered for 15 minutes.

Top each pepper with the Parmesan Cheese (1 cup) and bake for another 10 minutes.

Serve warm!

Nutrition Per Serving

CALORIES

465

FAT

32.2 g

PROTEIN

24.2 g

CARBS

20.1 g