Ingredients
Scale
- 4 large bell peppers (red, yellow, green)
- 1 cup cooked rice
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- In a skillet, heat olive oil and sauté onions and garlic until translucent.
- Combine cooked rice, tomatoes, sautéed vegetables, oregano, salt, and pepper in a bowl.
- Stuff the peppers with the rice mixture and top with cheese.
- Place stuffed peppers in a baking dish and bake for 25-30 minutes, until peppers are tender and cheese is bubbly.
Notes
- You can add cooked ground meat or beans for extra protein.
- Use colorful bell peppers for presentation.
- For a vegan version, substitute cheese with plant-based cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian, Healthy
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 25 mg