Preheat the oven to 350 degrees F.
Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes. Remove from the oven and allow to cool.
In a large skillet over medium heat, add the grapeseed oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. Add in the zucchini, yellow squash, wild rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender. Adjust the seasoning with salt and pepper, to taste, and stir in the tomato paste. Remove from the heat and fold in the fresh arugula or spinach and the fresh herbs. Spoon the vegetable mixture into the cooled peppers. Transfer the peppers to a heat-proof serving dish and top with a little Parmesan. Bake until the peppers are heated through, about 15 minutes.
Remove from the oven and serve.
Cook's Note: This can be served on a bed of fresh tomato sauce or on its own. Enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1916g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 591 (24%)|
|Amt Per Serving||% DV|
|Total Fat 65.7g||88 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 42.4g|
|Cholesterol 11mg||3 %|
|Sodium 508.5mg||18 %|
|Potassium 5218.4mg||137 %|
|Total Carbohydrate 403.5g||119 %|
|Dietary Fiber 49.1g||196 %|
|Sugars, other 354.5g|
|Protein 89g||127 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2444
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