Vegetable Stuffed Pepper Shells Recipe
Ingredients
- 4 lg. green peppers ⓘ
- 2 tbsp. extra virgin olive oil or possibly salad oil ⓘ
- 3 stalks celery, diced ⓘ
- 3 tbsp. minced parsley ⓘ
- 1 teaspoon sugar
- 1/2 c. freshly grated Parmesan cheese ⓘ
- Boiling salted water ⓘ
- 3 lg. carrots, shredded
- 1 lg. onion, minced ⓘ
- 1 (15 ounce.) can marinara sauce ⓘ
- Salt and pepper ⓘ
Instructions
- Cut peppers in half lengthwise; throw away seeds and stems.
- Cook peppers in boiling water till just tender crisp when pierced, 3 to 5 min.
- Remove from water with a slotted spoon; drain and set aside.
- Heat oil in frying pan over medium heat.
- Add in the carrots, celery, onions, and parsley.
- Cook, stirring, till onions are limp, about 5 min.
- Stir in the marinara sauce and sugar.
- Season to taste with salt and pepper; heat through.
- Proportionately spoon carrot mix into pepper shells; sprinkle cheese over top.
- Arrange on a baking sheet and broil 4 inches from heat till cheese is bubbly.
Nutrition & Diet Analysis (per serving)
533
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).