Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 cup cooked brown rice
- 1 cup zucchini, finely chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup low-sodium tomato sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds.
- In a skillet over medium heat, sauté onion and garlic in olive oil until fragrant (about 3 minutes). Add zucchini and cook until tender.
- In a bowl, combine cooked rice, sautéed veggies, tomato sauce, half of the cheese, salt, and pepper. Mix well.
- Spoon the mixture into each bell pepper until full. Place them upright in a baking dish.
- Cover with foil and bake for 30-35 minutes. Remove foil during the last 5 minutes to melt the remaining cheese.
- Serve warm with additional tomato sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell pepper (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg