Description
Stuffed Bell Peppers with Rice & Veggies are a vibrant, hearty dish that combines fresh ingredients and delightful flavors. Bursting with color and nutrition, these stuffed peppers transform any meal into a festive gathering. Perfect for customizing with your favorite vegetables, they are not only visually stunning but also an easy weeknight dinner option that everybody will love.
Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked rice (brown or white)
- 1 small zucchini, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp olive oil
- 1/2 cup vegetable broth (low-sodium)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- In a skillet over medium heat, warm olive oil. Sauté onions and garlic until translucent (about 5 minutes).
- Add cooked rice, diced zucchini, cumin, paprika, salt, and pepper. Stir for another 3-4 minutes.
- Fill each pepper with the mixture, pressing down gently. Top with mozzarella cheese.
- Cover with foil and bake for 25 minutes; then remove foil and bake for an additional 10 minutes until cheese is bubbly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg