Stuffed Red Peppers

Stuffed Red Peppers

I was in my kitchen this morning and started looking at my bowl of fresh vegetables on the counter.  I knew today was the day I needed to use my red bell peppers.  I had the idea to make stuffed red peppers.  I’m sorry I forgot to show my prep work.  I will get better at this blogging thing, promise.

 Stuffed Red Peppers

I have always been a fan of the red bell pepper.  I have tried to like the green bell pepper but it’s no use.  Unless it blended in with other food ingredients I’m not going to eat them.  You may know this but what I discovered about the different colored bell peppers was not only interesting but very nutritionally helpful.

The Difference in Green, Orange, Yellow and Red Bell Peppers

The green bell pepper is harvested before they are fully ripe so they tend to be bitter.  They are the least expensive of the bell peppers because they are not left on the plant to mature.

When left on the vine longer, the green pepper will turn first orange and then yellow.  Those colors have a more fruity taste.  The downside is they are more expensive and a little more difficult to find at your local grocer.

Red bell peppers are more mature than the green, orange and yellow bell peppers.  They are the power pepper of all peppers.  They are rich in carotenoid phytonutrients and contain almost eleven times more betacarotene than green bell peppers.  They have one and a half times more vitamin C and they are sweet and fruity in taste.  world’s healthiest foods.

I knew there was a reason I liked red bell peppers better!


3 large Red Bell Peppers (chopped ½ of one pepper, rough chop)

3 stalks celery, rough chop

½ cup rough chopped carrots (I used prepackaged baby carrots)

½ large Vidalia onion (any onion works)

Salt and pepper to taste

5 slices of bread of choice (I used a whole grain oat bread).

1 cup low fat milk

2 cloves garlic, finely chopped

*Fresh thyme (2 sprigs, stems removed and rough chop)

*Fresh Parsley (handful that will chop down to ¼ cup).

2 Tbsp. Butter (you can omit this with cooking spray if you wish)

1 Tbsp. Extra Virgin Olive Oil (plus extra for drizzle over precooked peppers)


Split the peppers and scoop out the ribs and seeds which can be bitter.


Heat a large pan on medium high and add 1 Tbsp. butter and olive oil.  Add chopped vegetables, salt and pepper.  Do not add garlic and herbs at this stage.   Do not stir.  Let them sauté and get some color.  If you don’t have fresh herbs you can add the dried thyme and parsley at this stage.

Soak five slices of bread in milk.  Squeeze the bread to absorb the milk and to make into a stuffing consistency.

Add sautéed vegetables and let sit a minute.  In your pan add remaining butter and sauté garlic and fresh herbs for about 30 seconds.  Long enough to brown garlic and warm herbs.  Add to vegetables and bread.  (I grow parsley and thyme in my backyard so I just snip off what I need.  If you don’t have an herb pot and you want to use fresh, buy them at your local grocery store and wrap in a wet paper towel that has been squeezed dry of excess moisture.  Place the paper towel with herbs in a zip lock bag and put in the bottom drawer of your refrigerator.  The herbs  should last you a week or more.

TIP:  I change out my paper towel every other day or so to keep the herbs fresh.

Mix everything together and scoop equally into your five pepper halves.  Drizzle a little olive oil over the top of each pepper and bake at 350 degrees for 30 minutes.

Also on the plate is marinated garlic herb chicken on a bed of zucchini spaghetti.   You can accomplish making the zucchini spaghetti with the Julienne Peeler from Pampered Chef.  Julienne Peeler

*Substitute dried thyme and parsley.  Rub them between your palms before adding to the pan to release their aroma and flavor.

Recipe by Barbara Moyer


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