Italian Stuffed Bell Peppers

Recipes

This Italian Stuffed Bell Peppers recipe is a simple yet delicious way to enjoy the flavors of Italy in your own home. With just a few ingredients, you can create an impressive dish that will be sure to please even the pickiest eaters. Plus, you don’t need any fancy cooking skills – this is an easy recipe anyone can make!

“Be strong and courageous. Do not be afraid or terrified because of them, for the Lord your God goes with you; he will never leave you nor forsake you.” – Deuteronomy 31:6 (NIV)

Prayer:

Lord, thank You for providing us with tasty and nutritious food for our families. We ask that You bless this Italian Stuffed Bell Peppers recipe so it may bring nourishment and joy to all who partake in it. Help us remember Your promise that if we trust in You, nothing shall be impossible for us. In Jesus’ name we pray, Amen.

Recipe: Italian Stuffed Bell Peppers

Ingredients:

  • 4 large bell peppers, any color, tops removed and seeds discarded
  • 1 tablespoon water
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cooked quinoa
  • 1 cup cooked white beans, rinsed and drained
  • 1 cup chopped spinach
  • 1 cup diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Chopped fresh basil or parsley, for garnish

Instructions:

  1. Preheat your oven to 350°F (175°C) and coat a baking dish with non-stick cooking spray.
  2. In a large skillet over medium heat, add the water, chopped onion, and minced garlic. Sauté until the onion is translucent and tender, about 5 minutes, adding more water if needed to prevent sticking.
  3. Add the cooked quinoa, white beans, chopped spinach, and diced tomatoes to the skillet. Stir well to combine all the ingredients.
  4. Season the mixture with dried basil, dried oregano, salt, and pepper. Stir well to ensure the spices are evenly distributed.
  5. Cook the mixture for 5-7 minutes, allowing the flavors to meld together.
  6. Stuff each bell pepper with the quinoa and veggie mixture, packing it tightly and mounding it slightly on top.
  7. Place the stuffed bell peppers in the prepared baking dish, making sure they are standing upright.
  8. Bake the stuffed bell peppers for 30-35 minutes, or until they are tender and the filling is heated through.
  9. Remove from the oven and allow the peppers to cool slightly before serving. Garnish with chopped fresh basil or parsley.

Helpful Tips & Serving Suggestions:

  • Serve these Italian Stuffed Bell Peppers with a side of mixed greens or steamed vegetables for a complete and satisfying meal.
  • For an added layer of flavor, consider drizzling the stuffed peppers with a Daniel Fast compliant balsamic vinegar reduction before serving.

Portion Size & Nutritional Information:

This recipe serves 4 people, with each serving providing approximately 260 calories, 12 grams of protein, 45 grams of carbohydrates, 10 grams of fiber, and 2 grams of fat.

Enjoy these delicious and nourishing Italian Stuffed Bell Peppers as you continue your journey through the Daniel Fast, deepening your faith and drawing closer to God.