Greek · Dinner
Stuffed Tomatoes and Peppers with Rice (Low-Calorie)
Ripe tomatoes and a bell pepper are hollowed and filled with herbed white rice, onion, garlic, and mint, then baked until the vegetables soften and rice turns tender. Finished with a drizzle of olive oil and served warm as a Greek vegetarian main.
$3
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
278Calories
5.2gProtein
8.3gFat
48.8gCarbs
12.4gSugar
6.5gFiber
215mgSodium
0mgChol
1.2gSat Fat
945mgPotassium
68mgCalcium
2.1mgIron
0mcgVitamin B12
89mgVitamin C
vegetarian
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Slice tops off tomatoes and pepper, scoop out tomato flesh, seed pepper, reserve hollowed shells, and chop reserved flesh and mint together.
2
Mix
Combine chopped tomato flesh and mint with cooked rice, onion, garlic, parsley, tomato paste, half the olive oil, oregano, salt, and black pepper.
3
Stuff
Spoon rice mixture into hollowed tomato and pepper shells, filling three-quarters full to allow room for rice to expand during baking.
4
Bake
Arrange stuffed vegetables upright in baking dish, pour water around base, drizzle remaining olive oil over tops, and bake uncovered at 375°F for 50 minutes until tender.
5
Plate
Transfer stuffed tomato and pepper to plate, spoon pan juices over top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g cooked white rice
- 600g600g tomato
- 240g240g bell pepper
- 60g60g onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp tomato paste
- 30ml30ml olive oil
- 1/2 tsp1/2 tsp dried oregano
- salt, to taste
- black pepper, to taste
- 120ml120ml water
