Photo: Ernest Porzi
Stuffed Peppers with Zucchini and Lemon
16 ingredients
30 min + 30 min
4
openrecipes
These peppers are stuffed with wild rice, veggies, tomato and lemon—even my kids love these!
Estimated Nutrition (whole recipe, rough)
759
Calories
45g
Protein
38g
Fat
63g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 whole Peppers (or More As Desired, Depending On Size)
- 1 cup Zucchini, Diced
- 1 cup Onion, Diced
- 1 teaspoon Olive Oil
- 12 ounces, weight Diced Tomatoes, Canned, Drained
- 2 cups Cooked Wild Rice
- 6 cloves Garlic, Chopped Or More As Desired
- 4 ounces, weight Tomato Paste
- 1 whole Lemon, Juiced And Half The Zest
- ½ cups Vegetable Broth, Up To Double This Amount
- 1 pinch Rosemary
- 1 pinch Oregano
- 1 pinch Salt
- 1 pinch Pepper
- ½ cups Grated Pecorino Romano Cheese, Divided
- ½ pounds Cooked Ground Italian Sausage (optional, Omit For Vegetarian Version)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes