Ingredients
Scale
- 4 large bell peppers (red, yellow, green, orange)
- 1 cup cooked rice
- 1/2 cup diced tomatoes
- 1/2 cup chopped spinach
- 1/4 cup grated cheese (cheddar or mozzarella)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off bell peppers and remove seeds.
- Heat olive oil in a skillet, sauté onion and garlic until fragrant.
- Add diced tomatoes, spinach, cooked rice, salt, and pepper; cook for 5 minutes.
- Stuff the peppers with the rice mixture, top with cheese.
- Place peppers in a baking dish and bake for 25-30 minutes until peppers are tender and cheese is melted.
Notes
- Feel free to add cooked ground meat or beans for extra protein.
- Use any cheese you like for topping.
- Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250 kcal Kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 20 mg