Nut-free Stuffed Bell Peppers
These Nut-Free Stuffed Bell Peppers are a delicious and allergy-friendly option for a comforting meal. Filled with a flavorful mixture of rice, vegetables, and savory seasonings, these stuffed peppers are sure to be a hit with the whole family.
Ingredients
- 4 large bell peppers
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large bowl, combine the cooked rice, diced onion, minced garlic, diced tomatoes, vegetable broth, paprika, oregano, salt, and pepper.
- Stuff the bell peppers with the rice mixture and place them in a baking dish.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
- Serve the stuffed bell peppers hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 9g
Supplies
Baking dish Foil
Tools
Knife Cutting board Bowl
Serving suggestions
Serve the Nut-Free Stuffed Bell Peppers with a side salad or steamed vegetables for a complete meal.
Tips & tricks
For a time-saving option, you can prepare the rice and vegetable filling ahead of time and simply stuff the peppers when you're ready to bake them.
Cost
$10