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Perfectly Stuffed Peppers

Submitted by:  Diana Dibblee, RD

Simple & Delicious, a great addition for supper or lunch. Have a few peppers on hand, some veggies & rice? Make this simple recipe, chock full of healthy and nutritious vegetables today! 

Yield: 2 servings


  • 2 bell peppers

  • 1/2 diced onion

  • 3 garlic cloves 

  • Handful of spinach 

  • 1 cup cooked rice (I used brown/wild combo)

  • 4-6 baby tomatoes 

  • 3 T olive oil 

  • 3 T Parmesan 

  • Spices: dried basil, oregano, salt & pepper to taste 



Step 1: Cut off the tops of the peppers and spoon out seeds & white membrane. Coat inside and outside with a little olive oil. I also sprinkled some of the spices and cheese inside. 

Cook 20-25 mins at 400. 


Step 2: Sauté 1/2 diced medium onion in 2 T olive oil. Add cut tomatoes, Parmesan and spices, then add spinach, rice & a little water.  Cook over low heat approximately 5 mins until done. 


Step 3: Spoon rice and veggie mixture into Pepper shells. Return to the oven with the tops on for 5 to 8 minutes. Serve immediately with a little cheese on top and Enjoy! 

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