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Dinner: Vegetarian Stuffed Peppers
A vegetarian version of a Mediterranean classic.
This recipe includes superfoods such as:
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Get it now →Ingredients
8 bell peppers
1 wedge of lemon juice
1/2 tbsp allspice
1/2 tsp black pepper
1 dash salt
1/2 tbsp mint flakes
1 large onion, diced fine
2 medium whole tomatoes
1 cup cooked brown or wild rice
Instructions
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.
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Get it now →Nutrition Facts
Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 144 kcal | ||
| Fat 0.63 g | ||
| Carbohydrate 32.53 g | ||
| Protein 4.1 g | ||
| Iron 31 mg | ||
| Calcium 25 mg | ||
| Monounsaturated Fat 0.19 g | ||
| Polyunsaturated Fat 0.27 g | ||
| Saturated Fat 0.14 g | ||
| Sodium 44 mg | ||
| Sugar 11.26 g | ||
| Potassium 252 mg | ||
| Vitamin A 106 mcg | ||
| Vitamin C 1594 mg | ||
| Fiber 6.4 g | ||
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