Directions:
- Cut the peppers in half lengthwise and remove their seeds and cores.
- In a large bowl, combine 1⁄4 cup olive oil, garlic, cheese, 2 oz. breadcrumbs, thyme, salt and pepper.
- Mix well, then add the zucchini, tossing well to coat the zucchini.
- Stuff the peppers generously with the zucchini mixture.
- Lightly oil the bottom of a baking dish and place the stuffed peppers in it.
- Sprinkle the remaining olive oil, breadcrumbs and chopped Italian parsley over the peppers.
- Bake in a preheated 400-degree oven about 45 minutes, until the peppers are tender and the surface of the stuffing is nicely browned. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 38.05 Kcal (159 kJ) | ||
| Calories from fat | 2.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.24g | 0% | |
|---|---|---|---|
| Sodium | 427.06mg | 18% | |
| Potassium | 118.34mg | 3% | |
| Total Carbs | 7.51g | 3% | |
| Sugars | 2.63g | 11% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 0.78g | 2% | |
| Vitamin C | 63.9mg | 107% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.8mg | 143% | |
| Calcium | 20.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 36.39 Kcal (152 kJ) | ||
| Calories from fat | 2.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.23g | 0% | |
|---|---|---|---|
| Sodium | 408.48mg | 18% | |
| Potassium | 113.19mg | 3% | |
| Total Carbs | 7.18g | 3% | |
| Sugars | 2.52g | 11% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 0.75g | 2% | |
| Vitamin C | 61.1mg | 107% | |
| Vitamin A | 1.4mg | 49% | |
| Iron | 24.7mg | 143% | |
| Calcium | 19.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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