Meaty Stuffed Peppers Recipe Is A Veggie-Packed Spin On A Comfort Food Favorite
Two kinds of cheese make 'em extra-irresistible
When I was growing up stuffed peppers were a staple on my mother’s dinner recipe rotation. They were always so delicious filled with beef, rice and lots of melty mozzarella. But I’m always looking for ways to get more vegetables into my diet. That’s what inspired our Stuffed Peppers recipe. It still has all the flavor I crave, but we stirred eggplant and squash into the filling to make these satisfying delights even better for you.
Eggplant is a good source of fiber, minerals and antioxidants that support heart health. Yellow squash is loaded with vitamin C, B6 and manganese. We chop the veggies and use them to replace some of the meat in these over-stuffed gems. We still add a dose of melty mozzarella, but sub in some tangy feta which is a lot lower in fat than many other cheese. Give these tender bites a try then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- ¼ cup olive oil
- ½ eggplant, thinly sliced
- ½ yellow squash, thinly sliced
- ¼ tsp. salt
- ¼ tsp. pepper
- 8 oz. ground beef
- 2 cups marinara pasta sauce
- 1 cup shredded mozzarella cheese
- 4 red and/or yellow peppers, trimmed
- ½ cup crumbled feta cheese
Instructions
PrintHeat oven to 400°F. Coat baking dish with cooking spray. In skillet, heat oil over medium-high heat. Add eggplant, squash, salt and pepper. Cook, stirring, until starting to soften, 10 min.; remove from skillet.
Add beef to same skillet; cook, stirring often, until browned, 10 min. Stir in sauce; remove from heat. Add vegetables; stir in mozzarella. Fill peppers with some of mixture; place remaining in baking dish. Add peppers to dish. Top with feta; cover with foil. Bake until peppers are tender, 30 min. Remove foil. Bake until golden, 10 min.
Nutrition
- Calories: 481
- Fat: 35 gram
- Saturated Fat: 12 gram
- Protein: 3 gram
- Carbohydrate: 20 gram
- Fiber: 6 gram
- Cholesterol: 80 mg
- Sugar: 13 gram
- Sodium: 1112 mg
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