Skinny Cheesy Stuffed Peppers

Meatless Monday here we come! Even before getting our degrees in nutrition we knew there was something so great about how plant-based foods made us feel! And although it’s hard to imagine that cool weather is right around the corner, before you know it will be upon us…. so we’ve got just the perfect comfort food! Because we also always knew there was something so great about comfort food. 😉 These warm and cheesy stuffed peppers were inspired by our latest book The Nutrition Twins’ Veggie Cure and they will hit the spot like some of our other latest faves (our Quinoa Breakfast Nibbles and Mini Vegan Carrot Cakes) leaving you feeling every bit satisfied, yet completely free of guilt! Oh yeah! 🙂

 

Skinny Cheesy Stuffed Peppers

 

Cheesy_Stuffed_Peppers1 (2)

Skinny Cheesy Stuffed Peppers

 

Serves 6

 

Ingredients:

6 medium bell peppers, assorted colors

1 Tbsp olive oil

1 cup cooked or canned lentils

½ cauliflower head, medium

½ cup onion, chopped

3 cloves garlic, minced

2 Tbsp basil, fresh & chopped

1 Tbsp oregano, fresh

1 tsp thyme, fresh

½ cup fat free feta, crumbled

1 14.5 ounce can of diced tomatoes, unsalted

Black Pepper, to taste

¼ cup of shaved Parmesan cheese

 

Directions:

Preheat oven to 350 degrees F.

 

Creating Cauliflower Rice

Place ½ head of cauliflower into a food processor, until it is finely chopped and looks similar to the consistency of rice. Set aside.

 

Preparing Peppers

Bring a pot of water to boil.  Slice tops off of pepper. Discard tops. Core and remove excess seeds of each pepper. Blanch peppers in boiling water for 3 minutes. Remove from water and drop in ICE water until cooled. Shake off excess water and peppers will be ready to be stuffed.

 

Cheesy_Stuffed_peppers2 - CopyStuffing Peppers

In a medium pan, heat 1 Tbsp of olive oil over medium heat. Add onion, celery, garlic, lentils, and cauliflower rice, cooking for 6-7 minutes until soft. Remove from heat and drain excess liquid. Set aside.

 

In a medium bowl, combine fresh herbs (oregano, basil and thyme), feta cheese, diced tomatoes, and salt/pepper to taste.  Add vegetable mix and combine thoroughly.

 

Spray a 8 x 8 dish with oil and set aside. Stuff each pepper by packing to the top with a spoon. Carefully arrange peppers in dish. Top each pepper with 1 T. of shaved Parmesan cheese.

 

Bake for 25 minutes, until cheese begins to brown. (May broil the last 2 minutes, if needed)

 

Enjoy!

 

Nutrition Facts (per serving): 220 Calories, 6g Fat, 2g Saturated Fat, 26g Carbohydrate, Protein 17g, 9g Fiber, 388mg Sodium, 9mg Cholesterol

Cheesy_Stuffed_Peppers3 - Copy

5.0 from 1 reviews
Skinny Cheesy Stuffed Peppers
 
Serves: 6
Ingredients
  • 4 medium bell peppers, assorted colors
  • 1 Tbsp olive oil
  • 1 cup cooked or canned lentils
  • ½ cauliflower head, medium
  • ½ cup onion, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp basil, fresh & chopped
  • 1 Tbsp oregano, fresh
  • 1 tsp thyme, fresh
  • ½ cup fat free feta, crumbled
  • 1 14.5 ounce can of diced tomatoes, unsalted
  • Black Pepper, to taste
  • ¼ cup of shaved Parmesan cheese
Instructions
  1. Preheat oven to 350 degrees F.
  2. Creating Cauliflower Rice:
  3. Place ½ head of cauliflower into a food processor, until it is finely chopped and looks similar to the consistency of rice. Set aside
  4. Preparing Peppers:
  5. Bring a pot of water to boil. Slice tops off of pepper. Discard tops. Core and remove excess seeds of each pepper. Blanch peppers in boiling water for 3 minutes. Remove from water and drop in ICE water until cooled. Shake off excess water and peppers will be ready to be stuffed.
  6. Stuffing Peppers:
  7. In a medium pan, heat 1 Tbsp of olive oil over medium heat. Add onion, celery, garlic, lentils, and cauliflower rice, cooking for 6-7 minutes until soft. Remove from heat and drain excess liquid. Set aside.
  8. In a medium bowl, combine fresh herbs (oregano, basil and thyme), feta cheese, diced tomatoes, and salt/pepper to taste. Add vegetable mix and combine thoroughly.
  9. Prepare a 8 x 8 dish. Stuff each pepper by packing to the top with a spoon. Carefully arrange peppers in dish. Top each pepper with 1 T. of shaved Parmesan cheese.
  10. Bake for 25 minutes, until cheese begins to brown. (May broil the last 2 minutes, if needed)
  11. Enjoy!

 

Skinny Cheesy Stuffed Peppers Collage1

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6 replies
  1. Megan
    Megan says:

    Hi I’m just wondering if it’s possible to make them up to the parmesan stage then freeze them, and just cook them from frozen and add the cheese? Let me know please 🙂 great post!

    • The Nutrition Twins
      The Nutrition Twins says:

      Hi Megan!

      That’s a great question! We love the thought of that too–so perfect for a busy weeknight! We think it should work. We’ve never actually frozen it. Our one concern would be about how the pepper would hold up being frozen and then thawed but other than that we’d expect it to be great. Please let us know if you try that, we’d love to know! Thank you so much for the great question and for wanting to make this! We hope you love it! 🙂
      x & x
      L & T

    • The Nutrition Twins
      The Nutrition Twins says:

      Hi Daniela!
      Thanks you so much for catching that! Jeanette just left the same comment! Oy! We’re not sure how we made that mistake–you’re right! It’s 6 peppers! Thank you so much! Thanks for letting us know and we’re so sorry for any confusion we caused you! We hope you get to make this and love it! 🙂
      x & x,
      L & T

    • The Nutrition Twins
      The Nutrition Twins says:

      Hi Jeanette! Thanks so much for catching that! Eeks! Not sure how we made that mistake–you’re right! It’s 6 peppers! Thank you so much! We are so grateful for your help and so sorry for any confusion we caused you! We hope you get to make this and love it! 🙂
      x & x,
      L & T

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