Teresa's Recipes
Garlic and Zucchini Stuffed Bell Peppers
Experience the perfect blend of savory and hearty flavors in these Garlic and Zucchini Stuffed Bell Peppers. This vegetarian dish, inspired by the classic Italian cuisine, marries the robust flavors of garlic and Italian seasoning with the earthy tones of zucchini and quinoa. Each bell pepper is generously filled, baked to perfection, and topped with decadent mozzarella cheese, resulting in a dish that's not only delicious but also packed with nutrients.
Ingredients
- A handful, finely chopped Fresh basil
- 1 cup Shredded mozzarella cheese
- To taste Salt and pepper
- 2 teaspoons Italian seasoning
- 1 cup Tomato sauce
- 2 cups Cooked quinoa
- 1 medium, finely diced Onion
- 4 cloves, minced Garlic
- 1 large, finely diced Zucchini
- 4 large Bell peppers
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 320
- Fat: 12g
- Carbs: 42g
- Protein: 14g
- Sodium: 480mg
- Sugar: 8g
Instructions
- Preheat the oven to 375°F (190°C).
- Using a sharp knife, cut the tops off the bell peppers and carefully remove the seeds and membranes. Set aside.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the minced garlic and diced onion. Cook until the onion becomes translucent and the garlic is fragrant.
- Add the finely diced zucchini to the skillet and sauté for another 5 minutes, or until the zucchini is tender.
- Stir in the cooked quinoa, tomato sauce, Italian seasoning, and season with salt and pepper to taste. Cook for an additional 2-3 minutes until the mixture is well combined.
- Carefully spoon the zucchini and quinoa mixture into each hollowed bell pepper, filling them to the brim.
- Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 25 minutes.
- Remove the foil and sprinkle each pepper generously with the shredded mozzarella cheese. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish each stuffed pepper with freshly chopped basil before serving. Enjoy your hearty and delicious Garlic and Zucchini Stuffed Bell Peppers!
Tips
- For an extra kick, add a dash of red pepper flakes to the zucchini and quinoa mixture.
- This dish pairs beautifully with a side salad or garlic bread.