Vegetarian Stuffed Bell Peppers With Parmesan Recipe

About this recipe

A hearty and flavorful dinner option featuring bell peppers stuffed with a savory mixture of breadcrumbs, parmesan, and mushrooms, perfect for vegetarians seeking a satisfying meal.

Ingredients

• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 125 g Mooz Butter Garlic & Herbes
• 100 g Sambar Onion Peeled
• 50 g The Select Aisle Bread Crumbs
• 200 g Old Hill Parmesan Cheese
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 10 pcs Eggee Provita+ White Protein Rich Eggs
• 250 g Zucchini Green
• 990 g Kellogg'S Oats
• 25 g Parsley
• 1 kg Puro Healthy Salt (Sendha Namak)

Instructions

1. 1. Cut off the tops of the bell peppers and remove the seeds and membranes. Boil the peppers in a pot of water for 5 minutes, then drain and set aside.
2. 2. Heat 2 tablespoons of butter in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. 3. Add the chopped zucchini to the skillet and cook for another 2 minutes, stirring occasionally.
4. 4. Tear the oats into small pieces and moisten with a little water. Add the moistened oats to the skillet along with 1/2 cup of breadcrumbs, 1/4 cup of grated parmesan cheese, 1/2 teaspoon of dried oregano, and a pinch of salt. Mix well to combine.
5. 5. Remove the skillet from heat and quickly stir in 3 beaten eggs until fully incorporated. Return the skillet to low heat and cook the mixture for 5 minutes, stirring frequently.
6. 6. Stuff the prepared bell peppers with the mixture, pressing it down gently to fill each pepper completely.
7. 7. Place the stuffed peppers in a baking dish and bake in a preheated oven at 375°F (190°C) for 20 minutes, or until the tops are golden and the filling is set.
8. 8. Serve the stuffed bell peppers warm, garnished with chopped parsley for added freshness.