Princess Diana Stuffed Peppers
Created by dienia b on February 6, 2025
- Servings: 4
- Prep Time: 20m
- Cook Time: 60m
- Recipe #44160
Ingredients
- 4 red bell peppers
- 1/4 cup olive oil
- 1/2 cup onion, minced
- 1 cup mushrooms, button, minced
- 1 zucchini, diced finely
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tomatoes, roughly chopped
- 7 ounces white rice, cooked al dente, cooled
- 1/2 cup water
- 1/2 teaspoon vegetable bouillon
- 4 ounces smoked bacon, broiled crispy, minced (4 slices)
- 1 teaspoon fresh basil, shredded
- 1 teaspoon parsley
- 4 ounces mozzarella cheese, diced
- 1 ounce parmesan cheese, grated (2 tablespoons)
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Cut the tops off peppers, and clean out the seeds and membranes.
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Step 3: If peppers won’t stand up, cut a little piece off the bottom to level them.
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Step 4: Place peppers on a baking sheet, and drizzle with oil.
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Step 5: Bake for 25 minutes, or until they start to soften. Remove from the oven and allow to cool.
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Step 6: Pour the oil from the peppers into a frying pan, and add the onions, mushrooms, zucchini, and oregano.
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Step 7: Season the vegetables with salt and pepper to taste, and sauté over high heat until they start to soften.
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Step 8: Add the tomatoes, rice, water, and bouillon, and simmer for about five minutes.
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Step 9: Adjust the seasoning.
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Step 10: Fold in bacon, basil, parsley and mozzarella, and divide among the peppers.
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Step 11: Sprinkle Parmesan on top of peppers and bake in the middle of the oven for 15 minutes, or until cheese has melted and the filling is hot.
Nutritional Facts
- Serving Size: 1 (425.9 g)
- Calories 390.7
- Total Fat - 25 g
- Saturated Fat - 7.1 g
- Cholesterol - 53 mg
- Sodium - 614.9 mg
- Total Carbohydrate - 16.4 g
- Dietary Fiber - 5.1 g
- Sugars - 10.5 g
- Protein - 25.7 g
- Calcium - 371.2 mg
- Iron - 2.4 mg
- Vitamin C - 208.2 mg
- Thiamin - 0.2 mg