Ingredients
Scale
- 4 large bell peppers (red, yellow, green)
- 1 cup cooked rice
- 1/2 cup diced tomatoes
- 1/2 cup chopped onions
- 1/2 cup shredded cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 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 bowl, mix cooked rice, diced tomatoes, onions, garlic powder, oregano, salt, and pepper.
- Stuff each bell pepper with the rice mixture.
- Place stuffed peppers in a baking dish and top with shredded cheese.
- Drizzle with olive oil and bake for 25-30 minutes until peppers are tender and cheese is melted.
- Garnish with fresh herbs before serving.
Notes
- You can add cooked ground chicken or beef for extra protein.
- Feel free to customize with your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 20 mg