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Issue 434: Vegetable Stuffed Peppers

Faigy Grossman

This starch-free stuffing can also stand alone as a side

Wednesday, January 03, 2018



This starch-free stuffing can also stand alone as a side. Although this “stuffing” is great on its own, the combination of the filling together with the piquant taste of the cooked peppers create a mouthwatering side


Yields 6–8 stuffed peppers, depending on size of peppers

  • 6–8 small, flat-bottomed peppers

  • • 1 extra-large onion, diced 
  • • oil, for sautéing 
  • • 2 green apples, peeled and shredded 
  • • 1 large zucchini, peeled and shredded 
  • •  1 Tbsp sugar 
  • • salt, to taste 
  • • black pepper, to taste 
  • • 3 slices prepared roast, shredded


Clean peppers well. Remove tops and seeds; rinse insides. In a large frying pan, sauté onion in oil until golden brown; add apples, zucchini, and sugar and continue to sauté until mixture is softened and semi-cooked. Season with salt and pepper, add shredded roast, and stir well to combine. 

Preheat oven to 350°F (190°C). Stuff peppers with filling and place in a 9x13- inch (20x30-cm) baking pan. Bake, covered, for 1 hour and 15 minutes. Turn off oven and allow peppers to rest 15 minutes. 

Remove from oven and spoon juices from pan over peppers before serving.

 Note: This filling is great as a hot vegetable side dish on its own, even minus the peppers! Just cook thoroughly until mixture is completely soft, and serve in a bowl, French style. Healthful and deliciously different!

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