Pepper Stuffed Zucchini
Recipe: #10703
October 09, 2013
Categories: Side Dishes, Mushrooms, Peppers, Easter, Fathers Day, Labor Day, Mothers Day, New Years, Sunday Dinner, Oven Bake, Fat Free, Gluten-Free, Heart Healthy, Kosher, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Zucchini, Kosher Dairy, more
"I had a zucchini and I had some sweet peppers and added a bit of imagination - ergo this recipe. I like to use three different coloured peppers but it really doesn't matter if you use six tablespoons of one colour pepper. If you are not a spice hound cut back on the Tex Mex and use mild salsa. I like the peppers & Zuke crunchy but if you like them well done simole bake longer"
Ingredients
Nutritional
- Serving Size: 1 (449 g)
- Calories 199.7
- Total Fat - 2.6 g
- Saturated Fat - 1.2 g
- Cholesterol - 4 mg
- Sodium - 248.7 mg
- Total Carbohydrate - 42.7 g
- Dietary Fiber - 9.6 g
- Sugars - 19.3 g
- Protein - 8.1 g
- Calcium - 243 mg
- Iron - 3.6 mg
- Vitamin C - 27.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 400f.
Step 2
Have your Zuke cut and scooped out.
Step 3
Mix together the finely chopped mushrooms, peppers, Zuke centre, onion, tex mex and salsa.
Step 4
Place Zukes face up in an oven proof tray.
Step 5
Stuff the zucchinis with the pepper mixture.
Step 6
Top with the parmesan.
Step 7
Bake for 25 minutes, broil for last 5 minutes.
Tips
No special items needed.