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Vegetarian Stuffed Red Bell Peppers

Amy Wisniewski
  • 90 minutes
  • Serves 6

INGREDIENTS

3 tbsp

Basil, fresh leaves

2

Garlic cloves, medium

6

Red bell peppers (about 3 pounds), medium

1 cup

Yellow onion, medium

2 cups

Zucchini, small

1 tbsp

Tomato paste

3/4 cup

Israeli couscous

1

Black pepper, Freshly ground

1

Kosher salt

3 tbsp

Olive oil

2 cups

Fontina cheese

1/2 cup

Parmesan cheese

18

Toothpicks