Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 cup cooked rice
- 1 cup chopped tomatoes
- 1/2 cup diced onions
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut tops off the bell peppers and remove seeds and membranes.
- Heat olive oil in a skillet over medium heat. Add onions and garlic; sauté until translucent.
- Mix cooked rice, chopped tomatoes, oregano, salt, and pepper in a bowl. Add sautéed onions and garlic.
- Stuff each bell pepper with the rice mixture, then top with shredded cheese.
- Place peppers in a baking dish and bake for 25-30 minutes until peppers are tender and cheese is melted and bubbly.
Notes
- You can add cooked ground meat or beans for extra protein.
- For a vegetarian version, skip cheese or use a plant-based cheese.
- Serve hot, garnished with fresh herbs like parsley or cilantro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Healthy, Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 20 mg