stuffed bell peppers vegetarian
Are you bored of the usual vegetarian fare and searching for something fresh and flavorful? Don't look any further than stuffed bell peppers vegetarian! This dish boasts a nutritious and delicious filling of rice and veggies, enclosed in soft bell peppers.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Appetizer
Cuisine American
Servings 4
Calories 200 kcal
- 4 bell peppers
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 cup cooked rice
- 1 teaspoon salt
- 1 cup chopped spinach
- 1 zucchini, chopped
- 2 garlic cloves, minced
- 1 carrot, chopped
- ½ teaspoon black pepper
Before you begin baking, set your oven to 375°F (190°C) to preheat.
By cutting the tops off the bell peppers and removing the seeds and membranes, you can prepare them for baking and arrange them in a dish.
To cook the onion and garlic, warm up some olive oil in a skillet over medium-high heat and sauté them for approximately 2-3 minutes.
Blend the zucchini and carrot in with the skillet and continue to stir-fry for another 2-3 minutes until fully cooked.
Blend the skillet with cooked rice, spinach, salt, and pepper until they are fully incorporated.
Use a spoon to stuff the bell peppers with the rice and vegetable blend until they are brimming.
Heat up the stuffed peppers in the oven for 25-30 minutes until the peppers become soft and the filling is thoroughly cooked.
Keyword stuffed bell peppers vegetarian