Ingredients
Scale
- 4 large bell peppers, assorted colors
- 1 cup cooked quinoa or rice
- 1 cup chopped tomatoes
- 1/2 cup diced onions
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
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 and sauté onions and garlic until translucent.
- Add chopped tomatoes and cook for 2-3 minutes.
- Mix cooked quinoa or rice with the sautéed vegetables, add salt, pepper, and half of the cheese.
- Stuff the mixture into the hollowed peppers and place them in a baking dish.
- Top with remaining cheese and bake for 25-30 minutes until peppers are tender and cheese is bubbly.
- Garnish with fresh parsley before serving.
Notes
- You can substitute rice with cauliflower rice for a low-carb option.
- Add cooked ground meat for a non-vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Healthy
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg