Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups cooked rice
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup chopped onion
- 2 cloves garlic (minced)
- 1/2 cup fresh parsley or basil (chopped)
- 1 lb ground meat (beef or turkey; optional) or 1 cup cooked lentils
- 1 tsp olive oil
- Salt and pepper to taste
- 1 cup shredded cheese (mozzarella or cheddar; optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and scoop out the seeds.
- In a skillet over medium heat, heat olive oil and sauté chopped onions and minced garlic until translucent.
- Stir in cooked rice, diced tomatoes, fresh herbs, ground meat or lentils if using, salt, and pepper. Cook for 5 minutes on low heat.
- Stuff each bell pepper generously with the filling mixture.
- Place stuffed peppers upright in a baking dish with a splash of water at the bottom to keep them moist.
- Bake uncovered for 25-30 minutes until peppers are tender.
- If desired, add cheese during the last 5 minutes of baking until melted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell pepper (approximately 200g)
- Calories: 310
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 55mg