Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 cup cooked rice
- 1 cup diced tomatoes
- 1/2 cup chopped onions
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent.
- Add diced tomatoes, cooked rice, oregano, paprika, salt, and pepper. Mix well and cook for 5 minutes.
- Stuff each bell pepper with the rice mixture and place in a baking dish.
- Top with shredded cheese and cover with foil.
- Bake for 30 minutes until peppers are tender and cheese is melted and bubbly.
Notes
- You can add cooked ground meat or beans for extra protein.
- Use any color of bell peppers for a vibrant presentation.
- Serve with a side salad or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Healthy
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250 kcal Kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg