Italian · Dinner
Roasted Stuffed Bell Peppers
Two roasted bell pepper halves filled with arborio rice, sautéed onion, garlic and zucchini, sun-dried tomato, mozzarella cheese and parmesan, topped with fresh basil. Baked until peppers soften and cheese browns, served warm as an Italian vegetarian roast.
$4
20 minsPrep
35 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
445Calories
26.4gProtein
23.1gFat
38.8gCarbs
13.9gSugar
6.2gFiber
607mgSodium
73mgChol
13.8gSat Fat
918mgPotassium
598mgCalcium
2.4mgIron
0.8mcgVitamin B12
138mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
mediterranean
all-time-classics
vegetarian
low-chol
Instructions
1
Prep
Halve and seed the bell pepper. Dice the onion and zucchini, mince the garlic. Chop the sun-dried tomato and parmesan. Preheat oven to 400F (200C).
2
Sweat
Heat olive oil in a skillet over medium heat. Add onion and zucchini, cook 4 minutes until softened and translucent but not browned.
3
Build
Add garlic, cook 30 seconds until fragrant. Stir in cooked rice, sun-dried tomato, mozzarella, parmesan, basil, salt and pepper until combined. Pack filling into pepper halves.
4
Roast
Place peppers in a baking dish. Roast at 400F (200C) for 30 minutes until skins wrinkle, soften, and cheese turns golden in spots.
5
Plate
Transfer peppers to a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g mozzarella cheese
- 22 large bell pepper
- 130g130g cooked arborio rice
- 11 onion
- 2 clove2 clove garlic
- 11 zucchini
- 18g18g sun-dried tomato
- 24g24g parmesan
- 4 tsp4 tsp olive oil
- 1212 fresh basil leaves
- salt, to taste
- black pepper, to taste
