|Servings||Prep Time||Cook Time|
|4||0 mins||0 mins|
|1.||Mix all of the ingredients except for the bell peppers and one tomato for covering the peppers.|
|2.||Wash peppers and take out the top part and the seeds.|
|3.||Stuff the peppers with the rice mix with a spoon or your hand.|
|4.||Cut small pieces from remaining tomato to cover the top part of the peppers.|
|5.||Press the tomato slice down a bit so that it won’t come out. (This keeps everything moist).|
|6.||Place the stuffed peppers in an oven dish as tall as the peppers. Pour 2 cups of boiling water on top (you can add a tiny bit of bouillon cube to the water).|
|7.||Let the peppers boil for 5 minutes on the stovetop. Then, bake it in a preheated oven at 400° F (200° C) for 35-40 minutes until rice is cooked and tops are browned. Check regularly if you don’t want to burn the tops.|
|8.||Note: the stuffing mixture would usually include olive oil and pine nuts, so instead I sometimes cook the rice with a little vegetable or chicken broth cube and a tablespoon of tomato paste in the water; or add some diced mushrooms, eggplant or other vegetable to the mix to add even more texture or flavor.|
There are 145 calories in 1 serving of Vegetarian Stuffed Peppers.
Calorie split: 4% fat, 85% carbs, 11% protein.
|Serving Size||1 serving|