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Veggie Stuffed Peppers
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A great change of pace from traditional meat-filled peppers, this delicious and colorful main dish is high in vitamins C, A and K.
Tomato Sauce:
1 tablespoon olive oil
3 green onions, finely chopped
2 cloves garlic, chopped
3 small ripe tomatoes, peeled, seeded and chopped, or 1 1/2 cups canned chopped tomatoes, drained
Salt
Peppers:
8 assorted bell peppers, roasted and peeled (see Tip, below)
1/2 cup frozen chopped kale or collard greens, thawed and squeezed dry
1 tablespoon dried basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound smoked mozzarella or Swiss cheese, cut into eight 1/4" x 2 1/2" sticks
1/2 cup grated Parmesan cheese (preferably freshly grated)
For sauce: Heat oil in a heavy medium skillet over medium heat. Add green onions and cook 5 minutes, stirring occasionally, until softened. Add garlic and cook 1 minute more. Add tomatoes; reduce heat and simmer 10 minutes, stirring occasionally, until sauce thickens. Season to taste with salt.
For peppers: Heat oven to 375°F; grease a 2-quart shallow baking dish with olive oil. Make a 2" slit along side of each pepper. Scoop out seeds and gently pull out white pulp with your fingers. Rinse and pat dry.
Mix kale, basil, salt and pepper. Place 1 cheese strip and 1 tablespoon kale mixture in each pepper. Arrange peppers in a single layer in prepared dish, filled side up. Pour sauce on top. Sprinkle evenly with Parmesan. Bake 40 to 45 minutes, until lightly browned.
To roast peppers, broil them 4" from heat source, turning occasionally, until skins blacken and blister. Place peppers in a bowl, cover and set aside for 10 minutes. Peel off skins.
Servings: 8
Prep time: 25 minutes
Bake/Cook time: 1 hour
Carbohydrates: 10 grams
Net Carbs: 7.5 grams
Fiber: 2.5 grams
Protein: 15 grams
Fat: 16 grams
Calories: 241
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