Cheesy Stuffed Bell Peppers
Baked bell peppers stuffed with a delicious cheesy vegetable filling make for a savory vegetarian snack.
15 min
Prep
25 min
Cook
4
Serves
250
Calories
Macros · per serving
10g protein
30g carbs
12g fat
Ingredients
For 4 servings
- 4 bell pepper
- 2 tablespoon olive oil
- 1 onion
- 2 clove garlic
- 100 gram mushroom
- 100 gram spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 200 gram cooked rice
- 150 gram cheddar cheese
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
Finely chop the onion, garlic, and mushrooms.
- 4
Heat olive oil in a pan over medium heat. Add the onion and garlic, sauté until translucent.
- 5
Add the mushrooms and cook until soft, then add the spinach and cook until wilted.
- 6
Season with salt, black pepper, and oregano.
- 7
Stir in the cooked rice and mix well.
- 8
Remove from heat and fold in shredded cheddar cheese.
- 9
Stuff each bell pepper with the vegetable and cheese mixture.
- 10
Place the stuffed peppers in a baking dish and cover with foil.
- 11
Bake in the preheated oven for 20-25 minutes, removing the foil for the last 5 minutes to allow the tops to brown.
- 12
Serve warm as a delicious snack.
Cook it this week.
NeatEat plans Cheesy Stuffed Bell Peppers — and the rest of your week — around your budget, groceries included.