Description[]
Ingredients[]
- 4 medium red or green peppers
- 2 T olive oil
- 1 medium Onion, chopped
- 1 clove garlic, peeled and crushed
- 2 small zucchini, coarsely grated
- 1 1/2 c sliced Mushrooms
- 2 T chopped fresh parsley
- 2 c fresh wholewheat breadcrumbs
- 1/2 c grated Parmesan cheese
- 1 egg, beaten
- salt and pepper
Directions[]
1) Core peppers by removing stem and then scooping out interior, removing all the white pith and seeds. Parboil for 3 minutes in boiling water; remove, rinse in cold water and drain.
2) Heat oil in frying pan, add Onion, fry 2 minutes. Add zucchini, fry another 3 minutes. Add Mushrooms, fry another 1 minute, drain [this is to keep the filling from being soupy; you may want to try just sauteing until the liquid is gone]. Add rest of ingredients, with salt and pepper to taste. Combine thoroughly.
3) Fill peppers with mixture. Stand upright (cutting a small slice off the bottom if necessary) in an ovenproof disk with 2 or 3 T water in the bottom.
4) Bake at 350 degrees for 30–45 minutes, or until the peppers are tender. Serve hot.
Ideas: add basil, top with cayenne pepper.