Stuffed Yellow Bell Pepper

Stuffed Yellow Bell Pepper

Stuffed Yellow Bell Pepper

September 13, 2018
: 4 servings

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Ingredients
  • 4 large yellow bell peppers
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup diced red onion
  • 1 teaspoon minced garlic
  • 1/2 cup diced zucchini
  • 1/2 cup diced fennel
  • 1/2 cup diced yellow squash
  • 1/2 cup diced eggplant
  • 1/3 cup finely chopped pine nuts
  • 1/3 cup golden raisins
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup Panko breadcrumbs
  • 1 cup marinara sauce
Directions
  • Step 1 Preheat oven to 375 degrees F.
  • Step 2 Lightly coat a sheet pan with canola oil spray.
  • Step 3 Place whole peppers on sheet pan and roast for 15 to 20 minutes, or until skin is brown.
  • Step 4 Transfer from oven and quickly dip in ice cold water.
  • Step 5 Peel skins, careful not to remove stem.
  • Step 6 Using a sharp knife, make a slit, starting at the base of the stem, lengthwise down one side.
  • Step 7 Carefully scoop out seeds and membrane.
  • Step 8 Set aside.
  • Step 9 In a large sauté pan, sauté onions and garlic in olive oil until onions are translucent.
  • Step 10 Add zucchini, fennel, yellow squash and eggplant.
  • Step 11 Add nuts, raisins, salt and pepper.
  • Step 12 Transfer to a food processor and chop slightly.
  • Step 13 Stuff each roasted pepper with 1/2 cup mixture.
  • Step 14 Lightly spray with olive oil and roll in Panko breadcrumbs.
  • Step 15 Place back on sheet pan.
  • Step 16 Increase oven temperature to 400 degrees F. and bake stuffed peppers for 15 minutes, turning every 5 minutes, until golden brown.
  • Step 17 Serve with 1/4 cup marinara sauce.

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