Veggie Stuffed Potatoes
Veggie Stuffed Potatoes is an moderately easy dinner. Made with 1 c. julienned carrots, 1 c. thin sliced green or red sliced bell peppers, 1/4 tsp. italian seasoning, 1 tbsp. margarine and 1 c. julienned zucchini, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
In a large skillet, over medium-high heat, cook and stir carrots, peppers and Italian seasoning in margarine until vegetables are tender-crisp.
Add zucchini. Cook and stir until tender, about 1 minute. Carefully cut or pierce tops of potatoes lengthwise and push ends to open.
Spoon vegetable mixture equally into each potato.
Top with cheese. Bake at 375Β° for 5 minutes or until cheese melts.
π· Perfect Pairings
Complete your meal with these
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