PASTA AL SUGO DI PEPERONI POMODORINI E CAPPERI

cheese

🥗Healthier: nutritional yeast

💰Cheaper: ricotta

Nutritional yeast adds a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage leaves

Zucchini can be a lower-calorie alternative.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are less expensive and still add crunch.

Preheat the oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds.

Dice the tomatoes and set aside.

Heat olive oil in a skillet over medium heat until shimmering.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add diced tomatoes and cook until softened, about 5 minutes.

Stir in breadcrumbs, cheese, herbs, and spices; mix well.

Fill each bell pepper with the tomato mixture, pressing down gently.

Place stuffed peppers upright in a baking dish.

Drizzle with olive oil and lemon juice.

Cover with foil and bake for 25 minutes.

Remove foil and bake for an additional 10-15 minutes until peppers are tender and tops are golden.

Let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens