Ingredients
Scale
- 4 large bell peppers (red, green, yellow, or orange)
- 1 cup cooked rice
- 1/2 cup diced tomatoes
- 1/2 cup chopped spinach
- 1/4 cup chopped onions
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 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 over medium heat. Sauté onions and garlic until fragrant.
- Add diced tomatoes and spinach; cook until wilted.
- Mix cooked rice with sautéed vegetables, salt, and pepper.
- Stuff each bell pepper with the rice mixture and top with shredded cheese.
- Place stuffed peppers in a baking dish and bake for 25-30 minutes, until peppers are tender and cheese is melted.
Notes
- You can swap the cheese for a dairy-free alternative for vegan options.
- Add cooked ground meat for a non-vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking & sautéing
- Cuisine: American
- Diet: Healthy, Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg