Stuffed Red Peppers

These red peppers are stuffed with egg white and zucchini. They are a healthy choice for any meal.

• 4 medium red bell peppers
• 2 medium zucchini, sliced in thin rounds
• 1/4 cup extra virgin olive oil
• 1 tablespoon garlic, minced
• 1/3 cup unflavored bread crumbs
• 4 ounces Swiss cheese, in 1/2 inch cubes
• Whites of 2 hard boiled eggs, chopped (yolks discarded)

METHOD

Preheat oven to 400°F.

Slice peppers in half lengthwise. Remove seeds and white core.

In medium bowl, mix zucchini, olive oil, garlic and bread crumbs. Mix well. Add Swiss cheese and chopped egg, and toss gently.

Oil baking dish. Stuff peppers, mounding in the centers.

Bake in upper third of preheated 400°F oven until pepper feels tender to the fork and stuffing is browned. (about 45 minutes).

Serves 4 - 6

Contributor: Al Viola

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