Zucchini, Basil and Pine Nut Stuffed Peppers

By • August 1, 2009 • 0 Comments

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Author Notes: Faced with a CSA box, some tomatoes headed past their prime and dinner approaching, I came up with this.amys

Serves 8

Tomato sauce

  • 1 onion, diced
  • 2 cloves garlic, minced
  • olive oil
  • 5-6 tomatoes, chopped (peeled and seeded, if you have the inclination)
  • 1/4 cup tomato paste
  • 1 small bunches fresh basil, minced
  • salt and pepper
  1. Saute onion and garlic in olive oil until soft.
  2. Add chopped tomatoes and and tomato paste, plus a little water if tomatoes seem too dry. Cook, covered, over medium low heat until tomatoes have dissolved. Add basil; season with salt and pepper.
  3. Once sauce has come together, remove from heat. Set side.

Zucchini and rice stuffed peppers

  • 1 cup basmati rice
  • 2 zucchini, peeled and chopped
  • olive oil
  • 1 handful toasted pine nuts
  • 1 small bunches fresh basil, minced
  • salt and pepper
  • 4 green peppers, halved and seeded
  1. Prepare rice according to package directions.
  2. Saute zucchini in olive oil until lightly browned.
  3. Add prepared rice, pine nuts and basil to zucchini; toss. Season with salt and pepper. Add a little water if it looks too dry.
  4. Stuff peppers with rice mixture and cover with tomato sauce. Place in a deep baking dish and add about 1/4 inch of water to the bottom of the dish. Cover and bake at 400 degrees until peppers are soft, about 25 minutes. Serve warm or at room temperature.
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Tags: dairy-free, farmers market, Healthy, seasonal, Summer, Vegetarian, wheat-free

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