Golden Stuffed Peppers

The fresh mixed vegetable stuffing topped with warm melted cheese makes these peppers a favorite.

Yield: 4 servings (serving size: 2 pepper halves)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 260
  • Fat: 11.1g
  • Saturated fat: 4.5g
  • Protein: 12.9g
  • Carbohydrate: 32.6g
  • Cholesterol: 15mg
  • Iron: 2.2mg
  • Sodium: 623mg
  • Calories from fat: 36%
  • Fiber: 6.7g
  • Calcium: 245mg


  • 2 (1 1/2-ounce) slices whole wheat bread
  • 4 yellow or red bell peppers
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 cups diced zucchini (about 2 medium)
  • 1 cup sliced mushrooms
  • 2 cups frozen corn kernels, thawed
  • 1/2 cup chopped tomato (about 1 medium)
  • 1/2 cup (2 ounces) shredded provolone cheese
  • 1/4 cup (1 ounce) preshredded fresh Parmesan cheese
  • 2 tablespoons sliced fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray


  1. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.
  2. Halve peppers lengthwise; discard seeds. Place pepper halves in a microwave-safe dish; microwave at HIGH 6 minutes or until peppers begin to soften.
  3. Preheat oven to 375°.
  4. Heat oil in a large skillet over medium heat; add garlic, and sauté 30 seconds. Add zucchini and mushrooms; cook 5 minutes or until vegetables begin to soften. Remove from heat; stir in breadcrumbs, corn, and next 7 ingredients.
  5. Coat a shallow baking dish with cooking spray. Place pepper halves in dish; divide vegetable mixture evenly among peppers. Bake at 375° for 25 to 30 minutes or until thoroughly heated.
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