Ingredients
Scale
- 4 medium bell peppers (red, yellow, or green)
- 1 cup cooked brown rice
- 1 small zucchini (finely chopped)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 cup tomato sauce
- ½ cup shredded cheese (optional)
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds. Place them upright in a baking dish.
- In a skillet over medium heat, heat olive oil. Sauté diced onion and minced garlic until fragrant (about 3-4 minutes).
- Stir in cooked rice and chopped zucchini. Season with cumin, paprika, salt, and pepper; cook for an additional 5 minutes.
- Generously fill each pepper with the mixture, then pour tomato sauce over them.
- Bake for about 30 minutes until peppers are tender. Optionally, add shredded cheese during the last 5 minutes of baking.
- Allow to cool slightly before serving. Garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (approximately 200g)
- Calories: 210
- Sugar: 5g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg