Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 cup cooked rice
- 1/2 cup diced tomatoes
- 1/2 cup chopped onions
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent.
- In a bowl, combine cooked rice, sautéed vegetables, diced tomatoes, oregano, salt, and pepper.
- Stuff each bell pepper with the rice mixture and top with shredded cheese.
- Place 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.
- Customize with your favorite herbs and spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Healthy, Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
