Golden Stuffed Peppers

Health score
57%
Golden Stuffed Peppers
54 min.
4
271kcal

Suggestions


Are you ready to elevate your lunchtime or dinner game with a vibrant and nutritious dish? Look no further than our Golden Stuffed Peppers! Bursting with flavor and nutrients, these stuffed bell peppers are not only visually appealing but also packed with wholesome ingredients that cater to both your taste buds and health goals.

This delightful recipe takes the humble bell pepper and transforms it into a colorful vessel filled with a savory blend of zucchini, mushrooms, sweet corn, and aromatic herbs like basil and parsley. Each bite is a harmonious mix of textures and flavors, complemented perfectly by the creamy richness of Parmesan and provolone cheeses. It's no wonder this dish earns a respectable health score of 57!

Whether you’re searching for a healthy main course for lunch or dinner, these stuffed peppers are the perfect solution. With just 271 calories per serving, you can indulge guilt-free while enjoying a generous portion of vegetables. As an added bonus, this recipe is quick and simple to make, coming together in just 54 minutes. Plus, it’s great for meal prep, allowing you to make a batch that you can enjoy throughout the week.

So, gather your ingredients and get ready to impress your family and friends with these delicious and wholesome Golden Stuffed Peppers! Your journey to a mouth-watering meal starts here.

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • cups corn kernels frozen thawed
  • tablespoons basil fresh sliced
  • tablespoons parsley fresh chopped
  •  garlic clove minced
  • cup mushrooms sliced
  • tablespoon olive oil 
  • ounce parmesan fresh
  • ounces provolone cheese shredded
  • 0.5 teaspoon salt 
  • 0.5 cup tomatoes chopped ( 1 medium)
  • ounce bread whole wheat
  •  bell pepper red yellow
  • cups zucchini diced ( 2 medium)

Equipment

  • food processor
  • frying pan
  • oven
  • baking pan
  • microwave

Directions

  1. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.
  2. Halve peppers lengthwise; discard seeds.
  3. Place pepper halves in a microwave-safe dish; microwave at HIGH 6 minutes or until peppers begin to soften.
  4. Preheat oven to 37
  5. Heat oil in a large skillet over medium heat; add garlic, and saut 30 seconds.
  6. Add zucchini and mushrooms; cook 5 minutes or until vegetables begin to soften.
  7. Remove from heat; stir in breadcrumbs, corn, and next 7 ingredients.
  8. Coat a shallow baking dish with cooking spray.
  9. Place pepper halves in dish; divide vegetable mixture evenly among peppers.
  10. Bake at 375 for 25 to 30 minutes or until thoroughly heated.

Nutrition Facts

Calories271kcal
Protein18.89%
Fat35.9%
Carbs45.21%

Properties

Glycemic Index
101.17
Glycemic Load
7.88
Inflammation Score
-10
Nutrition Score
26.852608794751%

Flavonoids

Naringenin
0.13mg
Apigenin
4.31mg
Luteolin
0.75mg
Kaempferol
0.07mg
Myricetin
0.35mg
Quercetin
0.82mg

Nutrients percent of daily need

Calories:271.03kcal
13.55%
Fat:11.56g
17.79%
Saturated Fat:4.57g
28.58%
Carbohydrates:32.76g
10.92%
Net Carbohydrates:26.12g
9.5%
Sugar:12.26g
13.63%
Cholesterol:14.6mg
4.87%
Sodium:784.42mg
34.11%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.69g
27.38%
Vitamin C:171.09mg
207.39%
Vitamin A:4444.71IU
88.89%
Vitamin K:51.35µg
48.9%
Manganese:0.88mg
44.11%
Folate:121.46µg
30.37%
Vitamin B6:0.6mg
30.13%
Phosphorus:286.11mg
28.61%
Fiber:6.64g
26.57%
Vitamin B2:0.44mg
25.96%
Calcium:257.04mg
25.7%
Vitamin B3:4.27mg
21.36%
Potassium:742.65mg
21.22%
Vitamin E:2.82mg
18.83%
Selenium:12.33µg
17.61%
Magnesium:66mg
16.5%
Vitamin B1:0.24mg
16.17%
Vitamin B5:1.44mg
14.37%
Zinc:1.99mg
13.27%
Copper:0.23mg
11.73%
Iron:2.02mg
11.25%
Vitamin B12:0.3µg
5.03%
Vitamin D:0.15µg
1.03%
Source:My Recipes