Stuffed Peppers with Rice

Stuffed Peppers with Rice is a vibrant and hearty dish, perfect for a cozy dinner. These colorful bell peppers are filled with a savory mixture of rice, vegetables, and spices, bringing a delightful burst of flavor to your table.

Ingredients

• 2 large bell peppers - any color
• 1 cup cooked rice - 200 grams
• 1/2 cup diced tomatoes - 120 grams
• 1/4 cup chopped onion - 40 grams
• 1/4 cup corn kernels - 40 grams
• 1/4 cup black beans - 40 grams
• 1 teaspoon olive oil - 5 ml
• 1 teaspoon ground cumin - 2 grams
• 1/2 teaspoon smoked paprika - 1 gram
• Salt - to taste
• Black pepper - to taste
• 1/4 cup shredded mozzarella cheese - 30 grams
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
4. Stir in the diced tomatoes, corn, black beans, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes.
5. In a large bowl, combine the cooked rice with the sautéed vegetable mixture. Mix well.
6. Stuff each bell pepper with the rice mixture, pressing down gently to pack it in.
7. Place the stuffed peppers upright in a baking dish. Sprinkle the tops with mozzarella cheese.
8. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly.
9. Remove from the oven and let cool slightly before garnishing with fresh parsley. Serve warm.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 20 mg
• Total Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from bell peppers, supporting immune health.
• Provides a good source of fiber from rice and beans, promoting digestive health.

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