Veggie Stuffed Peppers

Veggie Stuffed Peppers

The Veggie Bullet makes preparing fresh ingredients a cinch! It’s both a spiralizer and a slicer in one, so you'll be able to cook up a flavorful stuffing for your Veggie Stuffed Peppers in less than 10 minutes. Simply spiralize, slice, saute, and stuff! Garlic roasted veggies and fresh zucchini combine to form a filling that’s both fresh and satisfying – perfect for a light dinner!

Find this and other healthy Veggie Bullet recipes by Raquel on Pretty Pretty Pineapple!

Ingredients
  • 4 Bell Peppers, assorted colors
  • 2 Large Zucchinis, whole
  • 2 Cups White Mushrooms, whole
  • 1 Bunch Green Onions
  • 1 Can Water Chestnuts (5 ounces), drained
  • 1 Can Diced Tomatoes with Green Chilies (10 ounces)
  • 3 Cloves Garlic to taste, minced
  • 1 Tablespoon Coconut Oil, or to taste
Steps to Prepare
  1. Preheat oven to 350 degrees F.
  2. Lay bell peppers on their side and cut the end off, removing the stem. Remove lobes and seeds. Brush edges with coconut oil and stand hollow-side-up in a baking dish. Bake for 10 minutes.
  3. Cut ends of zucchini off and spiralize using the Veggie Bullet spiralizer unit.
  4. Remove spiralizer unit from base and replace with Veggie Bullet slicing unit. Slice mushrooms, green onions, and water chestnuts, allowing ingredients to collect in one bowl.
  5. Preheat a skillet to medium heat. Add coconut oil and minced garlic. Toss over heat for 2-3 minutes to soften, maintaining a bit of firmness.
  6. Remove peppers from oven and fill with spiralized zucchini, sliced mushrooms, water chestnuts, green onions, and diced tomatoes. Top with shredded cheese if desired. Bake an additional 10 minutes.
  7. Remove and enjoy!
Notes
  1. Don't have a Veggie Bullet? You can use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, or a knife and cutting board to slice. Just expect to add additional prep time and use more counter space.

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