Veggie Stuffed Peppers

These are easy to make and are so YUMMY! A healthy, colorful recipe to bring to a summer cookout or to a Holiday party!

Cook time 30 minutes, Prep time 15 minutes, Vegetarian

Makes 8 servings: 145 calories per pepper

Ingredients:

• 1 small red onion, peeled and cut into wedges
• 4 baby zucchini, halved and sliced
• 16 small cherry tomatoes cut in half
• 16 small black olives cut in half
• 8 oz feta cheese
• 1 tablespoon shredded basil
• 1 tablespoon parsley
• 1 teaspoon pepper
• Olive oil
• 4 red peppers, halved, seeds removed

Directions:

Get a large bowl and mix the onion, zucchini, cherry tomatoes and black olives. Crumble over the feta and add the basil. Drizzle with olive oil and seasons. Stir till all vegetables are well covered with olive oil.

Divide mixture between the pepper halves and wrap each in tin foil. Arrange on a baking tray and cook in a 350 degree oven or on a rack over the barbecue until the vegetables are tender. (Times may vary depending on your heat source. Just keep an eye on them). Took about 30 minutes for me.

Note: You can add garlic cloves just mince and add to bowl with all the other vegetables.

Print Recipe HERE