Stuffed Red Bell Peppers Recipe

Planning to go vegan this weekend? A great thought indeed. However most people have an opinion that the diversity in vegetarian dishes is quite restricted compared to the hearty non-vegetarian ones. It’s time to prove the concept wrong because recipes like stuffed red bell peppers and others are delicious and extremely favoring towards a better health.

Before delving further for gaining knowledge about the recipe needed to prepare stuffed red bell peppers, it is worth picking up some valuable facts about this vibrantly red veggie. A storehouse of Vitamin A, C and B6 makes red bell peppers an organic ingredient that cuts back anxiety and vision issues. In fact people putting up with the belly problems and weight issues can stick to red bell peppers.

Ingredients For The Recipe
– 3 tablespoons olive oil, plus more as needed
– 1 cup medium-dice yellow onion (from about 1/2 medium onion)
– 2 medium garlic cloves, finely chopped
– Kosher salt
– Freshly ground black pepper
– 2 cups small-dice zucchini (from about 2 medium zucchini)
– 1 tablespoon tomato paste
– 3/4 cup Israeli couscous
– 6 medium red bell peppers (about 3 pounds)
– 2 cups shredded fontina cheese (about 6 ounces)
– 1/2 cup finely grated Parmesan cheese (about 1 1/4 ounces)
– 3 tablespoons coarsely chopped fresh basil leaves
– Toothpicks

To start with prepping for stuffed red bell peppers, place a pot of salted water for boiling. While that’s going on, place a saucepan on heat with 3 tbsp of olive oil and to it add some garlic, onion, pepper and some salt. Next, it’s time to pour some freshly cut Zucchini’s and let that simmer away until soft and crunchy.

To build up a texture, add some freshly pureed tomato and let it cook until the rawness of the veggie disappears. In the pot of boiling water, cook some couscous for about 5 minutes and then strain and cool it off under cold water. Carve out a cap near the stem of the bell pepper and deseed the same as well. Brush the interiors of the veggie well and season it again. In a bowl, toss up the Zucchini onion mix, couscous and cheese variants like grated parmesan and fontina. Also add some basil leaves for a spruced-up taste.

Now stuff this mixture into the bell peppers and cap the stem with the help of toothpicks. Set it on the grill for about 7 minutes on each side. After the dish of stuffed red bell peppers is wrapped up successfully, you will experience a flavorful bliss even though the platter is 100% vegetarian.

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Vegan Recipes

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