Vegetable Stuffed Peppers

This starch-free stuffing can also stand alone as a side

2 min read January 3, 2018

This starch-free stuffing can also stand alone as a side. Although this “stuffing” is great on its own the combination of the filling together with the piquant taste of the cooked peppers create a mouthwatering side

Ingredients

Yields 6–8 stuffed peppers depending on size of peppers

Peppers

6–8 small flat-bottomed peppers

Stuffing

• 1 extra-large onion diced
• oil for sautéing
• 2 green apples peeled and shredded
• 1 large zucchini peeled and shredded
• 1 Tbsp sugar
• salt to taste
• black pepper to taste
• 3 slices prepared roast shredded

Preparation

Clean peppers well. Remove tops and seeds; rinse insides. In a large frying pan sauté onion in oil until golden brown; add apples zucchini and sugar and continue to sauté until mixture is softened and semi-cooked. Season with salt and pepper add shredded roast and stir well to combine.

Preheat oven to 350°F (190°C). Stuff peppers with filling and place in a 9×13- inch (20×30-cm) baking pan. Bake covered for 1 hour and 15 minutes. Turn off oven and allow peppers to rest 15 minutes.