Rainbow Stuffed Bell Peppers: A Flavorful Delight for Your Taste

Roasted Vegetable Stuffed Bell Peppers

Hey there, foodies! Today I’m excited to share a delicious and colorful recipe for roasted vegetable stuffed bell peppers. This dish is perfect for a cozy night in or a gathering with friends and family. The vibrant colors of the peppers and the savory flavors of the vegetables make this dish a true delight for the senses.

Ingredients:

• 2 large bell peppers
• 1 small zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Kitchen Tools:

• baking sheet
• chef’s knife
• cutting board
• mixing bowl
• oven

To start, preheat your oven to 400°F (200°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers on a baking sheet and set aside.

In a mixing bowl, combine the diced zucchini, cherry tomatoes, red onion, garlic, olive oil, dried oregano, salt, and pepper. Toss everything together until the vegetables are well coated in the oil and seasoning.

Divide the vegetable mixture evenly among the bell peppers, packing them down gently. Place the stuffed bell peppers in the oven and roast for 25-30 minutes, or until the peppers are tender and slightly charred.

Once the peppers are roasted to perfection, remove them from the oven and let them cool slightly before serving. The aroma of the roasted vegetables is simply irresistible!

This recipe yields approximately 600 grams of stuffed bell peppers, enough for 2 servings. Each serving is around 300 grams, with an estimated calorie count of 250 per serving.

One unique tip for this recipe is to sprinkle some feta cheese on top of the stuffed peppers before roasting for an extra creamy and tangy flavor. Feel free to get creative with your toppings and make this dish your own!

I hope you give this recipe a try and enjoy the burst of flavors in every bite. Happy cooking!