Pepper Stuffed Zucchini

Prep Time
Cook Time
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"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"

Original recipe yields 2 servings


  • 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 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 & Variations

No special items needed.


Have to love how zucchini and peppers come together to make for a wonderful great tasting side - for me made for a light and lovely evening meal. I keep the pepper trio on my shopping list which had me using the green red and yellow peppers,for the cheese I used Cracker Barrel's shredded Montery Jack/Cheddar/mozzarella (that was what I had on hand) and some super hot Salsa from the Farmer's Market. Enjoyed every bite. Printout to my recipe drawer!

review by:
(3 Jun 2015)