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Grilled Vegetable Stuffed Bell Peppers
52 WAYS TO COOK14Ingredients
60Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 multi-colored bell peppers (Large, SLiced in half lengthwise, seeds and ribs removed)
- 4 Tbsp. butter
- 1 red onion (Large, Small Dice)
- 1 yellow zucchini (Medium, Small Dice)
- 1 zucchini (Medium Green, Small Dice)
- 2 cups corn kernels (Fresh, cut from Cob, can use frozen Corn thawed)
- 1 medium tomato (Small Dice)
- 1 pinch salt
- 1 pinch pepper
- 4 cloves garlic (crushed and minced)
- 1/4 cup basil (Cut into ribbons)
- 1/2 cup seasoned bread crumbs (Italian)
- 1/2 cup Parmesan cheese
- 2 Tbsp. butter (Additional, Melted)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium1390mg58% |
| Potassium890mg25% |
| Protein25g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber6g24% |
| Sugars14g |
| Vitamin A70% |
| Vitamin C280% |
| Calcium70% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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