Vegetable and Cheese Stuffed Peppers with Rice

Vegetable and Cheese Stuffed Peppers with Rice is a vibrant and satisfying dish that combines fresh vegetables, creamy cheese, and hearty rice, all encased in sweet bell peppers. This colorful meal is perfect for a cozy dinner and brings a deliciously nutritious twist to your table.

Ingredients

• 2 large bell peppers (any color)
• 1 cup cooked rice (white or brown)
• 1/2 cup diced zucchini
• 1/2 cup diced tomatoes (fresh or canned)
• 1/4 cup finely chopped onion
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley (for garnish)

Steps

1. Preheat the oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until translucent, about 3-4 minutes.
4. Add the diced zucchini and tomatoes to the skillet and cook for another 3-4 minutes until softened.
5. In a large bowl, combine the cooked rice, sautéed vegetables, mozzarella cheese, Parmesan cheese, oregano, salt, and black pepper. Mix well.
6. Stuff each bell pepper with the rice and vegetable mixture, packing it in gently.
7. Place the stuffed peppers upright in a baking dish and cover with foil.
8. Bake in the preheated oven for 25-30 minutes, until the peppers are tender.
9. Remove the foil and bake for an additional 5-10 minutes to melt the cheese on top.
10. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 25 mg
• Total Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Good source of fiber, promoting digestive health.

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