Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup diced tomatoes
- 1/2 cup chopped onions
- 1 cup shredded cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- In a skillet, heat olive oil and sauté onions and garlic until translucent.
- Add diced tomatoes and cooked rice, season with salt and pepper, and mix well.
- Stuff the bell peppers with the rice mixture and place in a baking dish.
- Top with shredded cheese and bake for 25-30 minutes until peppers are tender and cheese is melted.
- Garnish with fresh herbs before serving.
Notes
- You can add cooked ground meat or beans for extra protein.
- Use vegetable or vegan cheese for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 25 mg