Vegetable Stuffed Peppers
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
Ingredients
Yields 6–8 stuffed peppers depending on size of peppers
Peppers
- 6–8 small flat-bottomed peppers
Stuffing
- • 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
Preparation
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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