Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked rice
- 1/2 cup diced tomatoes
- 1/4 cup chopped onions
- 1/4 cup shredded cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut tops off bell peppers and remove seeds.
- In a bowl, mix cooked rice, diced tomatoes, onions, garlic powder, paprika, salt, and pepper.
- Stuff peppers with rice mixture and top with shredded cheese.
- Place stuffed peppers in a baking dish, drizzle with olive oil.
- Bake for 25-30 minutes until peppers are tender and cheese is bubbly.
Notes
For a vegan version, substitute cheese with vegan cheese or omit. To add protein, include cooked ground turkey or beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Healthy Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 210 Kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg