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!