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.

Nut-free Stuffed Bell Peppers

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

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. In a large bowl, combine the cooked rice, diced onion, minced garlic, diced tomatoes, vegetable broth, paprika, oregano, salt, and pepper.
  4. Stuff the bell peppers with the rice mixture and place them in a baking dish.
  5. Cover the dish with foil and bake for 30 minutes.
  6. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
  7. 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