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Tuscan Stuffed Bell Peppers with Zucchini Side Dish

Updated on August 21, 2016
Austinstar profile image

Lela earned a B.A. degree in Journalism from Sam Houston University in Huntsville, TX. She has been writing for the online world for years.

Vegetarian Stuffed Bell Peppers

Tuscan stuffed bell peppers with zucchini side dish and Parmesan crisps.
Tuscan stuffed bell peppers with zucchini side dish and Parmesan crisps. | Source

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5 stars from 1 rating of Tuscan Stuffed Peppers

Vegetarian Dishes that are Low Carb

Eating vegetables is a must for a low carb, low glycemic diet. While meats, eggs and cheeses are generally low glycemic, they have no fiber and none of the nutritional value of fruits and vegetables.

The trick is to balance eating very low carbohydrate foods with high nutrient dense vegetables. Many vegetables are low glycemic, meaning that they do not initiate blood sugar spikes. A spike in blood sugar also means a spike in insulin levels. Insulin causes the body to store fat when the levels are high.

Finding low carb vegetables is easy. Making them tasty is another matter. Most vegetables are rather bland tasting to the millions of meat eaters out there. It's all about adjusting taste preferences. Small amounts of high flavor go a long way to make vegetarian dishes taste, smell and look more appetizing.

How to Use This Recipe

Tuscan stuffed bell pepper stuffing is also used for stuffing white mushrooms or portabella mushrooms. Simply clean the vegetable of your choice and use this stuffing inside of the hollow part.

Mushrooms are one of the top 50 health foods. They provide anti-oxidants helpful in preventing cancer.

Bell peppers are also one of the top 50 health foods. Sweet peppers contain high levels of vitamin C, vitamin A, fiber and anti-cancer properties. Bell peppers are probably better for you than mushrooms, but some people just love the texture and taste of mushrooms.

Experiment with other vegetables too. Try using this stuffing for avocados or squashes. It is a good, high flavor Italian style mix to use for just about any dish.

Making the Stuffed Bell Peppers

Stuffed bell peppers with Parmesan zucchini sticks on the side
Stuffed bell peppers with Parmesan zucchini sticks on the side | Source
Stuffed bell peppers ready to bake
Stuffed bell peppers ready to bake | Source

Preparation and Cook Time

Prep time: 15 min
Cook time: 25 min
Ready in: 40 min
Yields: Four stuffed bell pepper halves

Ingredients for Tuscan Stuffed Bell Peppers

  • 2 large Green or Red or Yellow Bell Peppers, halved with membranes and seeds removed
  • 1/2 cup chopped roasted red bell peppers, either from a jar or grill roasted
  • 1/2 cupped chopped garlic stuffed green olives, from a jar
  • 2 chopped green onions
  • 2 Tablespoons Olive oil, optional
  • 1/2 cup grated pecorino Romano cheese, (may substitute grated Parmesan cheese)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, coarse or freshly ground is nice

Stuffing Mix and Baking Steps

  1. Preheat the oven to 400 degrees Fahrenheit. (200 Celsius)
  2. In a medium sized bowl, mix the diced roasted red bell peppers, chopped garlic stuffed olives, chopped green onions and grated pecorino Romano cheese. Stir to mix.
  3. Drizzle the olive oil over the mixture, add the salt and pepper and mix all together coating the mix with the spices and oil.
  4. Stuff the mixture into the bell pepper halves and bake in a shallow cookie pan along with the zucchini side dish (below) for 20 - 25 minutes until the tops are browned.
  5. Allow to cool for five minutes before serving. A sprinkle of parsley or other herbs makes this dish look very appetizing.

Nutrition Information

Nutrition Facts
Serving size: 1 half stuffed bell pepper
Calories 220
Calories from Fat162
% Daily Value *
Fat 18 g28%
Saturated fat 5 g25%
Unsaturated fat 15 g
Carbohydrates 8 g3%
Sugar 3 g
Fiber 2 g8%
Protein 10 g20%
Cholesterol 15 mg5%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Parmesan Zucchini Side Dish

Cut two or three zucchini into wedges. Coat with a little olive oil, grated Parmesan cheese, salt and pepper. Turn once or twice during baking.

Bake along with the stuffed bell peppers and use as a vegetarian side dish. These two dishes go well together or can be used as a side dish for a non-vegetarian meal.

Tuscany - Great Italian Food

A markerTuscany -
Tuscany, Italy
get directions

The Mediterranean diet includes may delicious recipes from this part of Italy!

What is Tuscan Style Food?

Tuscany is a part of Italy and lies on the Northernmost area of the Mediterranean sea. Tuscan food includes fresh meats and vegetables with contemporary Italian spices and herbs.

While there is no defining element to Tuscan style food, it is generally considered to be very Italian and Mediterranean in flavors and preparation.

This style of cooking includes fresh ingredients, preferably home grown. Coarse chopping is key for most recipes. Olive oil is the basic ingredient in almost anything made in the area. It is also considered to be heart healthy and diabetic friendly.

© 2012 Lela

Comments - What is your favorite style of cooking?

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    • Austinstar profile image

      Lela 5 years ago from Somewhere in the universe

      I suppose one could add a little Italian sausage or veal to their plate. But really, the cheese is enough. I don't normally like cheese. I've been trying to eat more of it because it's low glycemic.

    • drbj profile image

      drbj and sherry 5 years ago from south Florida

      I'm not the greatest veggie lover, Lela, though I know how important they are in one's diet. But I will share this interesting and tasty-looking recipe with some friends who will appreciate it. Like you, I often feel it's not a real meal without meat!

    • Austinstar profile image

      Lela 5 years ago from Somewhere in the universe

      I hope you enjoy them as much as we do! They are really good.

    • Eiddwen profile image

      Eiddwen 5 years ago from Wales

      Thank you so very much for this gem for me to save into my recipe book.

      Great work and enjoy your day.


    • xstatic profile image

      Jim Higgins 5 years ago from Eugene, Oregon

      This sounds wonderful. I will fix it next time my somewhat newly vegetarian daughter comes to visit. We love peppers. I did not eat them for many years since the green ones bothered me lot digestion-wise, but if eaten in the yellow, red or orange stage, they are qute different. I just found out this year that they are all really the same pepper in different stages of ripeness. I eat all I want now.

    • akirchner profile image

      Audrey Kirchner 5 years ago from Washington

      Love anything from Tuscany--including gorgeous Italian men--ooops--did I say that? Could you stuff some of them--okay one--into a pepper?

      Seriously looks delicious although I can't eat peppers anymore--red sometimes, yellow possibly--bummer on that note. But my son is a HUGE fan so will have to try these for him and the Bob~

    • Austinstar profile image

      Lela 5 years ago from Somewhere in the universe

      Carol, I am trying my best to learn to cook and eat vegetables. This recipe goes a long way to helping me eat right.

      Hi Nellieanna! It is very tasty and I can even substitute one meal a week with this one and eat vegetarian for a day. Hard to do for a Texan I can tell ya!

    • Nellieanna profile image

      Nellieanna Hay 5 years ago from TEXAS

      Mouth-watering, Lela!!

    • carol7777 profile image

      carol stanley 5 years ago from Arizona

      This recipe (s) caught my eye. We eat a lot of vegetables and I always look for new ways that are healthy to make them. This is worth bookmarking and of course voting UP.