Vegetarian Stuffed Peppers
- Total Time: 40 mins
- Yield: 2 1x
Description
Use these peppers as a veggie-heavy side dish or to satisfy non-meat eaters in your life in a totally non-boring way.
Ingredients
Units
Scale
- 1 small bell pepper, cut in half length wise
- 3 fresh garlic cloves, minced
- 1 cup (240 ml) of cooked spaghetti squash
- 1/4 cup (60 ml) of cooked and coarsely chopped baby spinach
- 1/3 cup (80 ml) of finely chopped carrots
- 1/4 tsp of Smoked Spanish Paprika
- 1/4 tsp of dried Savory
- 2 tbsp (30 ml) of soy milk
- 1/2 tsp of soy sauce
- 1/2 tsp of chili powder
- 1/4 tsp of whole green peppercorns, coarsely crushed
- salt to taste
- 1 tsp of olive oil
- Cheese to melt on top
Instructions
- Pre-heat your oven at 350 and line a parchment paper on a baking sheet. Put your sliced bell peppers and brush them with oil. Let to roast in the oven for 30 minutes.
- In a medium sauce pan, on the stove top, at MEDIUM/HIGH heat… start by heating a tab of olive oil with the minced garlic carrots and spinach for 4-5 minutes while stirring often. Then add the squash and the rest of the ingredients and let cook for 10 minutes. Keep stirring, remove from heat and reserve.
- Once the 30 minutes is done, remove your bell pepper out of the oven and stuff them with your squash mixture. Add the grated cheese of your choice on top and put back in the oven for an extra 20 minutes.
- When you see that there is only 3-4 minutes left, crank your oven to broil and grill the top of your cheese till it’s brown enough to your liking
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 pepper half
- Calories: 130
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Frequently Asked Questions
Why roast the bell peppers before filling them?
The recipe pre-roasts the sliced bell peppers at 350 degrees for 30 minutes before adding the filling, then returns them to the oven for 20 more minutes. This two-step baking ensures the pepper flesh becomes tender and slightly sweet without making the spaghetti squash filling watery.
Can I substitute a different squash for the spaghetti squash?
The recipe specifically calls for 1 cup of cooked spaghetti squash, which provides a light, stringy texture that holds the filling together. A denser squash like butternut could also work but would change the texture of the filling.
