Stuffed Peppers
Healthy vegetarian snack, really you can stuff peppers with almost anything. As long as you cover it in cheese and bake them it will be tasty
Healthy vegetarian snack, really you can stuff peppers with almost anything. As long as you cover it in cheese and bake them it will be tasty
- Carbohydrate 6.6592396875 g
- Cholesterol 17.325 mg
- Fat 5.88379921875 g
- Fiber 0.553021878361702 g
- Protein 5.317943125 g
- Saturated Fat 3.5723415625 g
- Serving Size 1 1 Serving (80g)
- Sodium 213.81665625 mg
- Sugar 6.1062178091383 g
- Trans Fat 0.366949062500002 g
- Calories 100 calories
Step-by-step
- Cut peppers in half length ways and scoop out the seeds
- Mash all the filling ingredients together
- Divide the filling up into the halved peppers and drizzle with a little olive oil
- Sprinkle a tablespoon of cheese over each pepper
- Season with salt, pepper & paprika
- Roast in an oven or smoker at 180c for 10-15 min
Unlike whole, upright-stuffed bell peppers that require a long braise to soften their thick walls, split-pepper halves cook quickly under high dry heat. Preparing them lengthwise exposes the interior cavity directly to circulating heat, which prevents the outer skin from scorching before the filling reaches serving temperature. Roasting at 180°C for 15 to 20 minutes ensures the pepper retains a slight structural snap while the cheese melts into a golden crust.
Achieving structural integrity in vegetarian stuffings requires managing moisture levels. Mashed roasted pumpkin brings natural sweetness and creamy texture, but excess water can turn the pepper cavity soggy, so ensure any cooked squash is thoroughly drained or blotted with paper towels before mixing it with finely diced sun-dried tomatoes and spring onions. When incorporating breadcrumbs into the moist vegetable mash, use a two-to-one ratio of vegetable mass to dry binder to absorb residual liquids without making the filling dense.
Hungarian wax peppers provide a mild pungency that balances the rich dairy topping, though Anaheim or poblano varieties make suitable swaps if you prefer deeper vegetal notes over sharper heat. Pair these roasted halves with a crisp green salad dressed in a sharp lemon vinaigrette to cut through the fat content of the melted cheese.
