Stuffed Bell Peppers Recipe
Here is a wonderful side dish or appetizer that won’t be making you loosen your belt.
Ingredients:
4 Bell Peppers, assorted colors
1 Tbsp. Olive Oil
1 Yellow Squash, quartered lengthwise then sliced thinly 1 small 1 Zucchini, quartered lengthwise then sliced thinly
Onion, diced
1 (14 1/2 oz.) can Diced Tomatoes with Basil, Garlic & Oregano, drained
1 (15 oz.) can Chickpeas, drained and rinsed
3/4 tsp. Salt
1/2 tsp. Black Pepper
3/4 Cup Breadcrumbs, Italian-style
1/2 Cup Romano Cheese, grated & divided
1/2 Cup Fresh Basil, chopped
Preheat the oven to 400 degrees F.
Directions:
Cut the peppers in half, lengthwise, and remove the seeds and membranes. In a sauté pan, heat the olive oil over medium heat, and add the yellow squash, zucchini, and onion for 5 minutes.
Add the chickpeas, diced tomatoes, salt, and pepper. Remove the pan from the heat, and stir in the Romano cheese, breadcrumbs, and basil. Divide the mixture equally among the pepper halves, and sprinkle the rest of the Romano cheese on top.
In a shallow baking dish, bake for 35 to 40 minutes, until the cheese is lightly browned.
And Enjoy!
Yield: 8 servings
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