Vegetarian Stuffed Peppers

— Written By and last updated by
en Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

Looking for a healthy recipe to utilize those local foods? This month’s recipes will be recipes from our local foods portal at NC State. Find these recipes and more at localfood.ces.ncsu.edu.

Vegetarian Stuffed Peppers

Adapted from University of Nebraska Lincoln Nutrition Education Program

Ingredients

  • 4 red or green bell peppers
  • 2 cups cherry tomatoes
  • 1 small onion or 1/2 large onion
  • 1 cup basil leaves or 1 tablespoon dried basil
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Preheat oven to 425°F. Lightly oil a large shallow baking pan and set aside.
  2. Cut peppers in half lengthwise and remove seeds.
  3. Arrange peppers cut sides up in baking pan and lightly oil cut edges of stems.
  4. Halve cherry tomatoes and chop onion and basil. Finely chop garlic.
  5. In a bowl, toss tomatoes, onion, basil, garlic, oil, salt, and pepper to taste.
  6. Divide mixture into peppers and roast in oven until tender, about 20 minutes.

Written By

Sydney Knowles, N.C. Cooperative ExtensionSydney KnowlesExtension Agent, Family and Consumer Sciences Call Sydney Email Sydney N.C. Cooperative Extension, Sampson County Center
Posted on Jul 11, 2022
Was the information on this page helpful? Yes check No close
Scannable QR Code to Access Electronic Version