Delicious Vegetable Stuffed Peppers

Delicious Vegetable Stuffed Peppers

4 Servings


2 green bell peppers
1 tablespoon (15 ml) olive oil
1/4 cup (40 g) onion, chopped
6 ounces (170 g) frozen corn, thawed
2 cups (360 g) canned no-salt-added tomatoes, drained
6 ounces (170 g) frozen lima beans, thawed
1/4 teaspoon (0.8 g) garlic powder
1/2 teaspoon (0.4 g) dried basil
1/2 cup (60 g) bread crumbs


Preheat oven to 350°F (180°C, or gas mark 4).

Cut the green bell peppers in half lengthwise.

Remove the tops and discard the seeds.

Heat enough water in a saucepan to cover the peppers and boil for 3 to 5 minutes, or until just beginning to get soft.


In a large skillet, heat olive oil and cook onion until soft, but not brown.

Stir in corn, tomatoes, lima beans, garlic powder, and basil.

Mix well.

Place peppers in an 8 x 8-inch (20 x 20-cm) baking dish.

Fill with vegetable mixture.

Sprinkle bread crumbs on top.

Bake for 20 minutes.


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