Stuffed Bell Peppers
Stuffed Bell Peppers is an moderately easy dinner. Made with 4 large bell peppers (any color), 1 tsp. olive oil, 2 medium tomatoes, chopped, 1 medium squash, diced (yellow) and 1 medium zucchini, diced, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
🔗 Recipe adapted from RecipeNLG-Full
Preheat oven to 375°. Cut peppers in half lengthwise.
Remove stems, rubs and seeds.
Heat oil in a large skillet over medium heat, swirling to cover bottom.
Sauté crookneck squash, zucchini, onion and garlic until zucchini is tender-crisp (about 4 minutes).
Don't overcook.
In a medium bowl, combine rice and cheese.
Gently stir into skillet.
Stuff pepper halves with vegetable mixture.
Place in a 9-inch casserole dish.
Carefully pour tomato sauce around peppers.
Bake, uncovered, for 30 minutes.
🍷 Perfect Pairings
Complete your meal with these
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