Stuffed Bell Peppers – a delicious recipe with white rice, water, green bell peppers, onion, olive oil, parsley. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
2
Preheat oven to 400 degrees F (205 degrees C).
3
Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
4
Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
5
Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.
361
kcal
Calories
20
g
Fat
33
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/2 cup uncooked white rice, 3/4 cup water, 4 green bell peppers, 1 onion, chopped, and more.
Yes, Stuffed Bell Peppers falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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