by Bold Commerce Collaborator
16 Jan 2019

Veggie stuffed organic sweet peppers

Packed with a tasty mixture of mushrooms and zucchini, these flavourful stuffed bell peppers are perfect for an easy weeknight dinner.

This dish is really easy: you just have to sautée all the veggies at once, add some seasoning, spoon the vegetable mixture into the bell peppers and bake!

YUM!

Revisited recipe from www.justveggingout.com

Ingredients

Serves approximately 2

4 small bell peppers, tops sliced off and seeded
2-3 tablespoons extra virgin olive oil
2 teaspoons garlic, minced
1/2 pound mushrooms
2 zucchini, finely cut
1 medium onion, chopped
Salt and pepper, to taste

2 tablespoons soy sauce
2 tablespoon cider vinegar
8 ounces crumbling cheese, like feta

Method

Preheat oven to 450 degrees. Brush the inside and outside of each bell pepper with the oil. Place the peppers on a baking sheet and cook them in the oven for about 15 minutes. Remove them from the oven and set them aside.

Heat the olive oil in a large skillet over medium heat. Add the garlic, onions, mushrooms, zucchini. Stir constantly and saute until the vegetables become soft (but not mushy), about 7-10 minutes. Stir in the soy sauce, cider vinegar, and salt and pepper (to taste).

Spoon the vegetable mixture into the bell peppers. Be careful not to overstuff the peppers. Crumble the remaining queso fresco over the top of each bell pepper. Place the stuffed bell peppers back into the oven. Cook for an additional 10 or so minutes, until the cheese on top has melted, and serve.

Spoon the vegetable mixture into the bell peppers. Be careful not to overstuff the peppers. Crumble the feta. Place the stuffed bell peppers back into the oven. Cook for an additional 10 or so minutes, until the cheese on top has melted, and serve.

ENJOY!