Stuffed Yellow Bell Pepper

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

10 g
679 mg
47 g
14 g
6 g
0 mg

4 lg yellow bell peppers
2 tsp extra virgin olive oil
½ cup diced red onion
1 tsp minced garlic
½ cup diced zucchini
½ cup diced fennel
½ cup diced yellow squash
½ cup diced eggplant
⅓ cup finely chopped pine nuts
⅓ cup golden raisins
1 tsp sea salt
¼ tsp freshly ground black pepper
⅔ cup Panko breadcrumbs
1 cup Marinara sauce

  1. Preheat oven to 375F. Lightly coat a sheet pan with canola oil spray. Place whole peppers on sheet pan and roast for 15 to 20 minutes, or until skin is brown. Transfer from oven and quickly dip in ice cold water. Peel skins, careful not to remove stem. Using a sharp knife, make a slit, starting at the base of the stem, lengthwise down one side. Carefully scoop out seeds and membrane. Set aside.
  2. In a large sauté pan, sauté onions and garlic in olive oil until onions are translucent.  Add zucchini, fennel, yellow squash and eggplant. Add nuts, raisins, salt and pepper. Transfer to a food processor and chop slightly. Stuff each roasted pepper with ½ cup mixture. Lightly spray with olive oil and roll in Panko breadcrumbs. Place back on sheet pan.
  3. Increase oven temperature to 400F and bake stuffed peppers for 15 minutes, turning every 5 minutes, until golden brown. Serve with ¼ cup marinara sauce.