DinnerMain Course

Stuffed Bell Peppers with Rice and Cheese

Name: Stuffed Bell Peppers with Rice and Cheese
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 porties
Cuisine: vegetarian_world
Ingredients: 4 st bell pepper halved lengthwise, seeds and membranes removed; 1 el olive oil; 0,5 st yellow onion finely chopped; 2 teentje garlic minced; 2 kopje cooked rice short-grain or medium-grain; 400 g canned diced tomato undrained; 2 el tomato paste; 0,5 kopje vegetable broth; 1 tl dried oregano; 2 el fresh parsley chopped; 0,5 tl salt; 0,25 tl black pepper freshly ground; 1 kopje mozzarella cheese shredded; 0,5 kopje mozzarella cheese shredded; 2 el parmesan cheese grated; 0,5 kopje water

These vegetarian stuffed bell peppers are filled with a savory mixture of rice, tomatoes, and cheese, then baked until tender. They make a satisfying and flavorful main course for any weeknight meal.

Een origineel recept van Forkin

Totale tijd: 1 uur 10 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 368 kcal

Glutenvrij

Allergeneninformatie: kan melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

4 stbell pepper, halved lengthwise, seeds and membranes removed
1 elolive oil
0,5 styellow onion, finely chopped
2 teentjegarlic, minced
2 kopjecooked rice, short-grain or medium-grain
400 gcanned diced tomato, undrained
2 eltomato paste
0,5 kopjevegetable broth
1 tldried oregano
2 elfresh parsley, chopped
0,5 tlsalt
0,25 tlblack pepper, freshly ground
0,5 kopjewater

filling

1 kopjemozzarella cheese, shredded

topping

0,5 kopjemozzarella cheese, shredded
2 elparmesan cheese, grated

Keukengerei

large skillet · measuring cups · mixing bowl · measuring spoons · oven · cutting board · knife · aluminum foil · 9x13 inch baking dish

De bereidingswijze

Stap voor stap

1
Preheat your oven to 190°C (375°F).
2
Arrange the bell pepper halves cut-side up in a 9x13 inch baking dish.
Ongeveer 2 min
3
Heat the olive oil in a large skillet over medium heat.
Ongeveer 1 min
4
Add the yellow onion and cook until softened, about 5 minutes.
Ongeveer 5 min
5
Stir in the garlic and cook for another minute until fragrant.
Ongeveer 1 min
6
Remove the skillet from the heat and add the cooked rice, canned diced tomato, tomato paste, vegetable broth, dried oregano, fresh parsley, salt, and black pepper.
Ongeveer 2 min
7
Stir everything together until well combined.
Ongeveer 1 min
8
Fold in the filling mozzarella cheese.
Ongeveer 1 min
9
Spoon the rice mixture evenly into each bell pepper half.
Ongeveer 3 min
10
Pour the water into the bottom of the baking dish around the peppers.
Ongeveer 1 min
Tip van de kok: This helps steam the peppers and keeps them from drying out.
11
Cover the baking dish tightly with aluminum foil.
Ongeveer 1 min
12
Bake for 30 minutes.
Ongeveer 30 min
13
Remove the foil and sprinkle the topping mozzarella cheese and parmesan cheese over the stuffed peppers.
Ongeveer 1 min
14
Continue baking uncovered for another 10-15 minutes, or until the peppers are tender and the cheese is melted and lightly golden.
Ongeveer 15 min
15
Serve hot.

Per portie

Voedingswaarden

71%Score

Calorieën: 368kcal
Eiwit: 14,8g
Koolhydraten: 45,4g
Vet: 14,6g
Vezels: 5,2g
Suiker: 12,7g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover stuffed bell peppers in an airtight container in the refrigerator.

Opwarmen

Reheat in the microwave or oven until warmed through.