January 4, 2012

Vegetarian Stuffed Peppers

These colorful, bold peppers are packed to the brim with flavor! Creamy ricotta, bright tomatoes, tender onions, and warm spinach are baked until bubbling and delicious. A sprinkle breadcrumbs and some mozzarella add depth while still letting all the other flavors shine. This is great for any occasion, from fancy dinner parties to a casual night at home. Easy to prepare and exciting to eat, bring these peppers to your table to have a healthy, satisfying meal.

These are big enough to be a main dish, but low-calorie enough to be served as a side. These would go so well with a fresh fruit salad, some warm rice with butter and herbs, pasta with lemon and garlic... yum! But they are also delicious and filling on their own, which makes them a great choice for anyone wanting to eat healthily (or even if you don't care too much about that; this is still a yummy meal!)

Are you a meat lover? Click here for my Quinoa and Sausage Stuffed Peppers.

Vegetarian Stuffed Peppers
Serves 3       Serving Size: 1 stuffed pepper             Calories/Serving: 158

Ingredients:
  • 3 medium bell peppers (any color), preferably able to stand on their own
  • 10 oz frozen spinach, thawed and squeezed of excess moisture
  • 1/2c. chopped onion
  • 1c tomato, seeded, chopped (about 1 medium tomato)
  • 1/4c. panko (Japanese) breadcrumbs
  • 1/2tsp garlic powder
  • 1/2tsp pepper
  • 1/4tsp salt
  • 1/4c. lowfat ricotta cheese
  • 1/4c. lowfat crumbled feta cheese
  • 3tbl 2% milk (reduced fat) mozzarella

Instructions:
  1. Cut the tops off the peppers and remove all the seeds and white lining.
  2. In a large pot, heat water until broiling. Place the peppers in the broiling water, and cook for 2-3 minutes. This step is optional, but I like how it makes the peppers less hard to cut through in the end. Remove the peppers and allow to cool and drain.
  3. Preheat the oven to 375 degrees. 
  4. Place the spinach and tomato in a medium-large bowl; set aside. In a medium-sized pan coated with cooking spray, cook the chopped onion for about 2-3 minutes over medium heat or until starting to become tender. Place in the bowl with the tomato and spinach. Add in the breadcrumbs, garlic powder, salt, pepper, ricotta, and feta-- mix together thoroughly. 
  5. Place the peppers in a rimmed baking dish, cozy with each other (no room between them, but not stuffed in either). Divide the filling evenly among the three peppers. Top each pepper with 1tbl mozzarella. Place in the oven and bake for 20-30 minutes, or until heated through and with bubbling cheese on top.
  6. Enjoy!

5 comments:

  1. I wanted to follow up and let you know how great I treasured discovering your web site today. I'd consider it a real honor to operate at my place of work and be able to operate on the tips shared on your blog and also be a part of visitors' responses like this. Should a position connected with guest article author become on offer at your end, make sure you let me know.
    Gourmet Secrets Inc.

    ReplyDelete
    Replies
    1. Wow, thank you so much, that is very flattering!

      I am always open for guests on my blog, as well as being a guest on other blogs :)

      Delete
  2. WOW! That is all I have to say. This recipe is FANTASTIC and so delicious. Thank you so much for sharing.

    ReplyDelete
  3. How many carbs are in this dish?

    ReplyDelete
    Replies
    1. I unfortunately don't calculate carbs in my recipes, so any estimate I would give you could be very incorrect. However, the following site might be able to help you out with it: http://tracker.diabetes.org/

      Delete

Every comment makes me smile! :)

Related Posts Plugin for WordPress, Blogger...