Roasted Stuffed Peppers
This roasted, stuffed bell pepper, is filled with spaghetti, olives, eggplant and zucchini. Then roasted again with breadcrumb topping
Yield: 4 people
Calories: 444kcal
Materials
- 4 red bell peppers roasted and skin and seeds removed
- ½ lb pasta
- 1 jar marinara sauce
- 1 zucchini thinly sliced into matchsticks
- ½ medium eggplant thinly sliced into matchsticks
- ½ cup pitted olives thinly sliced
- 2-3 garlic cloves minced
- 1 cup bread crumbs
- Olive oil
Instructions
- Roast the red peppers on an open flame or grill
- Place roasted peppers in a plastic bag and allow to them steam 20-30 minutes
- Remove peppers from plastic bag and peel of the blackened skin. Leave the stem attached to the roasted pepper until they cool
- Cook pasta and set aside
- Heat spaghetti sauce
- Heat olive oil and sauté eggplant for 5 minutes
- Add garlic, olives and zucchini and sauté another 2 minutes
- Add pasta to sauté pan with vegetables
- Stir in red sauce and fold in with the vegetables and pasta
- Preheat broiler
- Stuff each bell pepper with pasta/veggie mix
- On a foil lined baking sheet, place each stuffed pepper on the foil
- Drizzle olive oil on each pepper
- Sprinkle bread crumbs on each pepper
- broil until bread crumbs turn golden, 2 to 3 minutes.
- Red sauce on the plate and top with roasted pepper
Video
Nutrition
Serving: 458g | Calories: 444kcal | Carbohydrates: 30g | Protein: 29g | Fat: 24g | Saturated Fat: 9.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 9.7g | Trans Fat: 0.8g | Cholesterol: 121mg | Sodium: 494mg | Potassium: 937mg | Fiber: 5.4g | Sugar: 82g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 245mg | Iron: 2mg