Easy Zucchini Stuffed Peppers Recipe

2 green peppers
1 8 oz container Atlanta Fresh Cream Cheese
3 tbl olive oil plus 1 tbl
½ cup yellow onion, diced
1 clove garlic, minced
1 small zucchini, diced
1 tsp fresh thyme leaves
½ cup Parmesan cheese
½ cup Panko bread crumbs
1 cup shredded cheddar cheese
Salt and pepper to taste

Preheat oven to 375 degrees. In a skillet, heat the 3 tablespoons of olive oil over medium heat. Add the onions and garlic and sauté until translucent but not brown. Add the zucchini and sauté for another couple of minutes until it starts to soften. Season with salt and pepper and remove from heat to cool slightly. In a mixing bowl combine the cream cheese, Parmesan, bread crumbs and thyme leaves. Add the zucchini and mix through. Season to taste with salt and pepper. Set the mixture aside. Cut across the top of the peppers to remove the top and stem. Remove the ribs and seeds from the center. Brush the remaining olive oil on the peppers. Fill with the cream cheese mixture and top with cheddar cheese. Garnish with additional Parmesan, bread crumbs, and thyme if desired. Place the peppers on an oven safe pan and roast for until peppers are cooked through and cheese is bubbly, about 30 minutes. Allow to cool slightly before serving.

One thought on “Easy Zucchini Stuffed Peppers Recipe”

  1. That looks really good. We got some green peppers in our box today and we’re making stuffed peppers. We’re still partially relying on conventional ingredients (outside of the green peppers), but we’ll slowly begin adding better choices to our meals especially after seeing this recipe! We’ll be posting a review on our blog/site, so hopefully you’ll stop by!

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