Stuffed Peppers

Dairy Free
Health score
18%
Stuffed Peppers
45 min.
8
343kcal

Suggestions


Are you looking for a delicious and satisfying meal that’s both hearty and healthy? Look no further than these delightful stuffed peppers! Perfect for lunch, dinner, or any gathering, this dish is sure to impress your family and friends. With a delightful combination of sweet Italian sausage, fresh herbs, and vibrant vegetables, each bite is packed with flavor and nutrition.

What makes this recipe even more appealing is that it’s completely dairy-free, making it a great option for those with dietary restrictions or anyone looking to enjoy a lighter meal. The colorful red bell peppers not only add a pop of color to your table but also provide a sweet and crunchy contrast to the savory filling. Plus, with a preparation time of just 45 minutes, you can whip up this delicious main course without spending all day in the kitchen.

Whether you’re hosting a dinner party or simply want to treat yourself to a comforting meal, these stuffed peppers are a fantastic choice. They are easy to prepare, can be made ahead of time, and are sure to satisfy even the heartiest of appetites. So grab your apron and get ready to enjoy a dish that’s as nutritious as it is delicious!

Ingredients

  • 0.3 cup breadcrumbs dry fine
  • large eggs 
  • 0.3 cup parsley fresh minced
  • 0.5 teaspoon rosemary leaves fresh minced
  • teaspoon pepper black
  • 1.5 pounds ground sausage sweet italian
  • medium size bell pepper red halved lengthwise seeded (each 4 to 6 ounces)
  • 0.5 cup onion red finely chopped
  • servings rosemary leaves fresh
  • 0.8 teaspoon salt 
  • 1.5 cups zucchini grated ( 1 large)

Equipment

  • bowl
  • oven
  • baking pan
  • kitchen thermometer

Directions

  1. Preheat oven to 350°F.
  2. Mix first 9 ingredients in large bowl until well blended. Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.)
  3. Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165°F, about 1 hour.
  4. Transfer peppers to platter.
  5. Garnish with rosemary sprigs and serve.

Nutrition Facts

Calories343kcal
Protein16.88%
Fat72.86%
Carbs10.26%

Properties

Glycemic Index
20.75
Glycemic Load
1.24
Inflammation Score
-9
Nutrition Score
19.713043650855%

Flavonoids

Naringenin
0.25mg
Apigenin
5.39mg
Luteolin
0.41mg
Isorhamnetin
0.5mg
Kaempferol
0.11mg
Myricetin
0.37mg
Quercetin
2.33mg

Nutrients percent of daily need

Calories:342.8kcal
17.14%
Fat:27.77g
42.72%
Saturated Fat:9.92g
61.97%
Carbohydrates:8.8g
2.93%
Net Carbohydrates:6.71g
2.44%
Sugar:3.76g
4.18%
Cholesterol:87.89mg
29.3%
Sodium:879.65mg
38.25%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.47g
28.94%
Vitamin C:86.31mg
104.61%
Vitamin A:2184.79IU
43.7%
Vitamin K:45.61µg
43.43%
Vitamin B1:0.57mg
37.88%
Selenium:24.03µg
34.33%
Vitamin B6:0.5mg
24.96%
Vitamin B3:3.74mg
18.68%
Phosphorus:168.43mg
16.84%
Vitamin B2:0.26mg
15.56%
Vitamin B12:0.84µg
14.02%
Folate:53.14µg
13.29%
Potassium:455.18mg
13.01%
Zinc:1.93mg
12.88%
Manganese:0.25mg
12.44%
Iron:1.89mg
10.48%
Fiber:2.09g
8.37%
Vitamin B5:0.82mg
8.18%
Magnesium:29.03mg
7.26%
Vitamin E:1.06mg
7.06%
Copper:0.12mg
5.89%
Calcium:43.05mg
4.31%
Source:Epicurious