Stuffed Bell Peppers With Italian Seasonings

Course : Vegetables
Serves: 4
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4 large green bell peppers -- stemmed and seeded
8 cups plum tomatoes -- peeled, chopped
2 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil -- chopped
5 cloves garlic -- diced or pressed
3/4 cup yellow squash -- shredded
3/4 cup red bell peppers -- diced
1/4 cup purple cabbage -- shredded
1 1/2 cups wild rice blend -- cooked
1 tablespoon fresh basil -- chopped
1 tablespoon prepared mustard

Preparation / Directions:

In a large saucepan, cook the tomatoes in the oil over medium-high heat for 5 to 10 minutes. Add the remaining sauce ingredients and cook 20 to 25 minutes over medium heat. The sauce should be boiling slightly. Meanwhile, mix the stuffing ingredients together n a large bowl, along with 1 cup of the cooled sauce, then stuff into the cleaned peppers. Place the stuffed peppers in a deep pan with 3 cups of sauce on top. Cover with aluminum foil and bake in a preheated 375 degree oven for 1 hour and 15 minutes or until the peppers are tender.


Nutritional Information:

190 Calories (kcal); 8g Total Fat; (35% calories from fat); 5g Protein; 29g Carbohydrate; 0mg Cholesterol; 84mg Sodium

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