Garden Stuffed Peppers
Colorful green peppers are stuffed with a savory mixture of limas, corn, tomatoes, and onions, then topped with bread crumbs and baked to perfection. This hearty dish offers a delightful combination of fresh and tender flavors, making it ideal for family dinners or casual gatherings.
Ingredients
Instructions
- Remove tops and seeds from the green peppers.
- Cut the peppers in half lengthwise and cook in boiling salted water for 5 minutes; drain.
- Cook chopped onion in 2 tablespoons of butter until tender but not brown.
- Add cooked baby limas, corn, and chopped tomatoes to the onion.
- Mix the vegetable mixture well.
- Season the peppers with salt and pepper, then fill with the vegetable mixture.
- Combine bread crumbs with melted butter and sprinkle over the stuffed peppers.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a heartier filling, consider adding cooked quinoa or rice. You can substitute the baby limas with black beans or chickpeas for a different texture. Fresh herbs like parsley or basil can enhance the flavor. If you prefer a milder taste, try using yellow or red peppers instead of green.
Serving Suggestions
Serve these garden stuffed peppers with a side salad or crusty bread to complement the meal. A dollop of sour cream or a sprinkle of cheese on top can add richness. They also pair beautifully with Easy Bake Chocolate Cake for dessert, making it a complete family-friendly dinner.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish covered with foil and warm in a preheated oven at 350°F for about 15-20 minutes until heated through. Alternatively, you can microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Stuffed Peppers contains roughly 354 calories, with 9g protein, 74g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (154% of the Daily Value) and vitamin C (95% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1472mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze stuffed peppers?
Yes, you can freeze stuffed peppers before or after baking. To freeze before baking, wrap them tightly in plastic wrap and place them in a freezer bag. When ready to cook, bake from frozen, adding extra time to the cooking time.
What other vegetables can I add to the filling?
You can customize the filling with vegetables like zucchini, chopped spinach, or mushrooms. Just make sure to sauté any additional vegetables to remove excess moisture before mixing them into the filling.
How do I know when the peppers are done?
The stuffed peppers are done when they are tender and the filling is heated through. You can check by inserting a fork or knife into the pepper; it should pierce easily. The tops should also be slightly golden if you've added breadcrumbs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).