Spiced Stuffed Peppers
This dish features colorful bell peppers filled with a savory, spiced rice and vegetable mixture, then baked until tender and bubbling. The peppers are roasted to achieve a soft exterior, while the stuffing develops a rich flavor and slightly crispy top, creating a hearty, visually appealing presentation.
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Calories: 350kcal
Servings: 4
Equipment
- Skillet
- Cooking Spoon
- Foil
Ingredients
- 4 large bell peppers preferably mixed colors
- 1 cup uncooked rice preferably long-grain
- 2 tbsp olive oil divided
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 each carrot finely diced
- 1 tsp cinnamon ground
- 1/2 tsp cumin ground
- 1 can diced tomatoes 14 oz, drained
- 1/2 cup shredded cheese cheddar or mozzarella
- to taste salt and pepper
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the peppers and remove the seeds and membranes, then place them upright on a baking sheet. Drizzle lightly with a teaspoon of olive oil and set aside.
- Cook the rice in boiling water until al dente, about 10-12 minutes. Drain and set aside to cool slightly.
- Heat a skillet over medium heat with a tablespoon of olive oil. Sauté the chopped onion and diced carrot until they soften and become fragrant, about 5 minutes.
- Add the minced garlic, cinnamon, and cumin to the skillet, cooking for another minute until fragrant. Mix in the drained tomatoes and cook for a few minutes until heated through and slightly thickened.
- Combine the cooked rice with the vegetable mixture in a mixing bowl. Stir in half of the shredded cheese, and season with salt and pepper to taste. Mix until evenly combined.
- Spoon the filling into each prepared pepper, pressing down gently so they are generously packed. Arrange the stuffed peppers on the baking sheet.
- Sprinkle the remaining cheese over the tops of the stuffed peppers. Cover loosely with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and continue baking for an additional 10 minutes, until the cheese is golden and bubbly, and the peppers are tender.
- Take the stuffed peppers out of the oven and let them rest for a few minutes. The filling should be hot and the peppers soft to the touch.
- Carefully transfer the peppers to serving plates, drizzle with a little olive oil if desired, and enjoy their warm, spiced aroma and comforting texture.
Notes
Feel free to customize the filling with additional herbs, or add chopped nuts for extra crunch. Using colorful peppers enhances visual appeal, making this dish perfect for festive dinners or casual family meals.
Nutrition
Calories: 350kcal | Carbohydrates: 60g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 500mg | Potassium: 600mg | Sugar: 8g | Vitamin C: 180mg | Calcium: 150mg | Iron: 3mg