Red Bell Peppers Filled with Vegetarian Ingredients

Red Bell Peppers Filled with Vegetarian Ingredients

A Sumptuous Twist on Red Bell Peppers

Enrich your taste buds with these scrumptious stuffed red bell peppers filled with fontina and Parmesan cheese, zucchini, onion, tomato paste, garlic, and basil. Pair these bell peppers with a crunchy green salad for a vegetarian feast or add a sizzling steak for the carnivores.

Gear Up: For this recipe, you'll need a pastry brush.

Grocery List: Opt for Israeli couscous, with its larger, pearl-shaped granules, instead of the smaller, more grainlike North African variety.

Explore More: Discover other grilled vegetarian main dishes or other stuffed pepper recipes.

• Servings: 6 as a meal, 12 as a side dish
• Difficulty: Easy peasy
• Prep Time: 1 hr 30 mins

Ingredients (13)

• 3 tbsp olive oil, plus more as needed
• 1/2 medium onion, diced
• 2 garlic cloves, finely chopped
• Salt and pepper
• 2 zucchinis, diced
• 1 tbsp tomato paste
• 3/4 cup Israeli couscous
• 6 medium red bell peppers (~3 lbs)
• 6 oz fontina cheese, shredded
• 1 1/4 oz Parmesan, finely grated
• 3 tbsp basil leaves, chopped
• 18 toothpicks

Instructions

1. Bring a medium saucepan of generously salted water to a boil over high heat.
2. Heat oil in a large saucepan over medium heat until shimmering. Add onion, garlic, salt, and pepper, stirring occasionally until beginning to soften (~5 minutes).
3. Add zucchini, season with salt and pepper, and cook, stirring occasionally, until browned in some spots and crisp-tender (~2-3 minutes). Add tomato paste, stir to combine, and cook until raw flavor has cooked out (~1 minute). Remove pan from heat and set aside.
4. Cook couscous in boiling water until al dente (~5-6 minutes). Drain, cool, and let drain for at least 10 minutes.
5. Using a paring knife, cut a wide circle around each bell pepper stem (like when carving a jack-o'-lantern), so you end up with a cap that can be replaced once you've stuffed the peppers; be careful not to puncture or rip the peppers. Remove and discard any seeds and membranes from the cap and from the interior. Brush the insides of the peppers with oil and season the insides generously with salt and pepper.
6. Combine the drained couscous, reserved onion-zucchini mixture, cheeses, and basil in a large bowl. Taste and season with salt and pepper as needed.
7. Divide the filling among the peppers. Replace the caps and press each cap into the filling. Pierce 3 toothpicks through each cap and out the sides of the pepper to secure the caps while on the grill. Set aside until ready to grill. (If you're stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them for up to 4 hours. Let the peppers sit at room temperature for at least 30 minutes before grilling so that they cook faster and more evenly.)
8. Heat a charcoal or gas grill to medium heat (~350°F to 450°F). Place the stuffed peppers on their sides and close the grill. Roll each pepper a quarter turn every 7 minutes to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch (~30 minutes total grilling time). Remove the peppers to a serving platter, let cool for 5 minutes, and remove the toothpicks. If serving as a side dish, slice the peppers in half vertically.

Savor More Flavors

For a well-rounded meal featuring Vegetarian Stuffed Red Bell Peppers, a meaty steak, and a crunchy green salad, consider these side dish suggestions to complement the dish:

• Garlic Bread: A classic comfort food, garlic bread pairs well with the savory flavors of the steak and herbal notes in the stuffed peppers.
• Roasted Potatoes: Roasted potatoes can complement the heartiness of the steak, and their earthy flavor will enhance the overall meal.
• Roasted Sweet Carrots or Beets: Add a pop of color and sweetness to the dish, balancing the savory elements of the steak and peppers.
• Crispy Grilled Asparagus: Offers a delightful crunch and a burst of freshness, contrasting well with the tender peppers and steak.
• Mashed Sweet Potatoes: Sweet potatoes offer a comforting contrast with their smooth texture, which complements the crispy textures of the salad and crunchy sides.
• Creamy Coleslaw: A coleslaw with a mild dressing helps cut through the richness of the steak and peppers, providing a cooling contrast.
• This recipe is ideal for both vegetarians and carnivores, offering a sumptuous twist on red bell peppers with a filling made of fontina and Parmesan cheese, zucchini, onion, tomato paste, garlic, and basil.
• For an added nutrition boost, consider pairing these stuffed red bell peppers with Israeli couscous, a larger, pearl-shaped granule variety that can be found in grocery stores.
• Uncategorized: If you're looking for more meal options, explore other grilled vegetarian main dishes or other stuffed pepper recipes for a varied and nutritious dining experience.
• The nutrition facts for this recipe are not explicitly listed, but rest assured that the use of fresh vegetables, cheese, and herbs ensures a balanced and satisfying meal. Additionally, adjusting the serving size accordingly (as a meal or as a side dish) can help cater to individual dietary needs.

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