Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 cup cooked rice
- 1/2 cup diced tomatoes
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 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.
- Mix cooked rice, sautéed vegetables, diced tomatoes, Italian seasoning, salt, and pepper.
- Stuff each bell pepper 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.
Notes
- You can add cooked ground meat or beans for extra protein.
- Use any cheese you prefer for topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg