Stuffed Peppers with Rice

Stuffed Peppers with Rice is a delightful Greek breakfast dish that combines vibrant bell peppers with a savory rice filling, infused with aromatic herbs and spices. This gluten-free recipe offers a nutritious start to your day, showcasing the flavors of the Mediterranean.

Ingredients

• 2 large bell peppers (any color) - 300g
• 100g uncooked rice (preferably short-grain or basmati)
• 200ml vegetable broth
• 50g feta cheese, crumbled
• 1 small onion, finely chopped - 70g
• 2 cloves garlic, minced
• 1 small tomato, diced - 100g
• 1 tablespoon olive oil - 15ml
• 1 teaspoon dried oregano
• 1 teaspoon dried mint
• Salt - to taste
• Black pepper - to taste
• Fresh parsley, chopped - for garnish

Steps

1. Preheat your oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
3. In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 5 minutes.
4. Add the diced tomato to the saucepan and cook for another 3 minutes until softened.
5. Stir in the rice, vegetable broth, oregano, mint, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
6. Remove the saucepan from heat and stir in the crumbled feta cheese.
7. Stuff each bell pepper with the rice mixture, pressing down gently to pack it in.
8. Place the stuffed peppers upright in a baking dish and cover with foil.
9. Bake in the preheated oven for 25 minutes. Remove the foil for the last 5 minutes to slightly brown the tops.
10. Garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 30 mg
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and minerals from bell peppers and tomatoes.
• Provides a good source of protein and healthy fats from feta cheese and olive oil.

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