Stuffed banana peppers filled with summertime veggies and herbs
Ingredients
15 medium banana peppers
2½ cups of shredded zucchini
1 cup shredded carrots
1 tsp salt
2 tbsp nutritional yeast
¼ cup of chives; we used a combination of garlic and traditional chives
2 tbsp of parsley
good amount of freshly ground pepper
*Note: these would be great with basil as well. We were making these ahead of time for a party and didn't want the basil to turn black in the fridge. If I was making them to be cooked right away, I would have thrown some in!
Instructions
Slice peppers in half and de-seed. If your peppers are very spicy, they can burn your hands. Wear gloves and don't rub your eyes while doing this
Place peppers on a cookie sheet
Mix remaining ingredients into a bowl, let sit for a few minutes as the water will be released from the zucchini. You can pour this off or use a slotted spoon when filling the peppers
Fill the peppers and cover with foil.
If making right away, preheat the oven to 375 and bake covered for 20 minutes. Remove foil and cook until peppers look slightly browned, around another 15-20 minutes
Serve with some freshly sprinkled parsley and/or chives
Notes
211% of Vitamin C, 73% of Vitamin A, 85 mg of potassium in each serving
Nutrition Information
Serving size: 2 peppers or 4 halves Calories: 58 Fat: <1 g Carbohydrates: 11.6 g Fiber: 6.9 g Protein: 3.6 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/side-dishes/banana-peppers-stuffed-with-summer-vegetables/