Stuffed Peppers

Sweet red peppers stuffed with a savory mixture of peas, onion, garlic, and breadcrumbs, baked until soft and delicious.

Vegetarian Italian Main Course Summer Peppers

Estimated Nutrition

Calories

404.6

kcal / serving

1618.4 kcal total

Carbs

48.7g

per serving

194.8 g total

Fat

19.1g

per serving

76.5 g total

Protein

9.7g

per serving

38.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

free-range

GrainsCereals

150

Farmhouse Bread

NutsSeeds

clove

Garlic

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

plus extra to drizzle

Vegetables

piece

Red Pepper

tops removed and seeds discarded

150

Pea

piece

Red Onion

large, finely chopped

Method

Bake for 20 to 30 minutes until the peppers are soft.

Preheat the oven to 180°C.

Cut around the stalks to remove the pepper tops and discard the seeds.

Heat olive oil in a pan and sauté the peas, red onion, and garlic.

Soak the bread in water for two minutes and break it into crumbs.

Stir the breadcrumbs and egg into the pea mixture.

Stuff the peppers with the mixture and replace the tops.

Place peppers on a baking tray, season, and drizzle with olive oil.