Vegetarian

Panzanella Stuffed Peppers is for Lunch.

Panzanella Stuffed Peppers takes 15 minutes to prepare.

Panzanella Stuffed Peppers takes 10 minutes to cook.

Panzanella Stuffed Peppers makes 4 servings.

The ingredients for Panzanella Stuffed Peppers are:

2 Yellow, red or orange peppers, sliced in half lenghth-wise and hollowed out.
1 ciabatta roll torn into small pieces and lightly toasted
6 oz (or approx. 24 grape tomatoes) sliced in half
3 oz Perlini Fresh Mozzarella (drained)
8-10 fresh basil leaves, sliced or torn into thin ribbons
1/4 cup chickpeas (garbanzo beans) drained and rinsed
2 Tbsp. Balsamic vinegar
2 Tbsp. Olive oil
1 clove garlic, minced
1/4 tsp. kosher salt
black pepper to taste

Here is how you make Panzanella Stuffed Peppers:

Halve peppers length-wise and remove seeds. Place pepper halves in a shallow container with a small amount of water, cover with plastic wrap, poke a few holes in the plastic wrap and microwave on high for 4-5 minutes or until just fork-tender. Tear ciabatta roll into small pieces and spread on small cooking sheet. Broil or toast for 3-5 minutes, until lightly browned). Toss toasted bread pieces with remaining ingredients (tomatoes through pepper). Spoon into steamed pepper halves. Enjoy!Serving Size: Makes 4 servings (1/2 pepper stuffed = 1 serving)Number of Servings: 4Recipe submitted by SparkPeople user TSBRIMHALL.

The nutritional information for Panzanella Stuffed Peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 265.9

• Total Fat: 12.6 g
• Cholesterol: 15.0 mg
• Sodium: 554.8 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 2.1 g
• Protein: 9.0 g

Panzanella Stuffed Peppers is Italian cuisine.