Stuffed Peppers

Name: Stuffed Peppers
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters fresh arugula or spinach; 397 grams can) tomatoes, drained; 473 milliliters cooked wild rice; 2 teaspoons freshly chopped garlic; 4 Tbsps grapeseed oil; 6 green bell peppers, tops removed and seeded; 237 milliliters sliced mushrooms; 118 milliliters grated Parmesan, to finish; 237 milliliters diced red and green peppers; 6 servings Salt and freshly ground black pepper; 2 teaspoons freshly chopped tarragon leaves; 2 Tbsps tomato paste; 1 white onion, diced; 1 yellow squash, diced; 1 zucchini, diced

Stuffed Peppers requires around 1 hour and 10 minutes from start to finish. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 253 calories, 10g of protein, and 12g of fat. This recipe serves 6. If you have arugula, zucchini, salt and pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes.

Ingredients you will need

Peppers

Wrap

Equipment you will use

Aluminum Foil

Oven

Remove from the oven and allow to cool.

Equipment you will use

Oven

In a large skillet over medium heat, add the grapeseed oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown.

Ingredients you will need

Cooking Oil

Mushrooms

Garlic

Onion

Equipment you will use

Frying Pan

Add in the zucchini, yellow squash, wild rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender. Adjust the seasoning with salt and pepper, to taste, and stir in the tomato paste.

Ingredients you will need

Salt And Pepper