Italian · Dinner
Roasted Stuffed Bell Peppers (Dairy-Free)
A roasted bell pepper stuffed with cooked basmati rice, sautéed onion, garlic, canned tomato, and dairy-free mozzarella. The pepper softens and chars slightly while the filling turns tender and golden, finished with fresh basil and olive oil.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
346Calories
8.9gProtein
15.8gFat
45.2gCarbs
13.1gSugar
6.8gFiber
410mgSodium
0mgChol
4.9gSat Fat
720mgPotassium
140mgCalcium
2.4mgIron
0mcgVitamin B12
210mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Slice the top off the bell pepper and scoop out seeds and membrane so it stands hollow. Preheat oven to 400°F.
2
Heat olive oil in a small skillet over medium heat. Cook onion and garlic for 3 minutes until translucent, then remove from heat.
3
Mix the cooked rice, canned tomatoes, oregano, salt, and pepper into the skillet. Pack this mixture firmly into the hollowed pepper.
4
Set pepper upright in a small baking dish. Roast covered with foil at 400°F for 25 minutes until the pepper softens and wrinkles.
5
Uncover, scatter dairy-free mozzarella shreds over the top, then roast uncovered for 8 minutes until melted and lightly golden.
6
Rest the stuffed pepper in the dish for 5 minutes so the filling settles.
7
Plate
Transfer the pepper to a plate, scatter fresh basil over the top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large bell pepper (360g)
- 130g130g cooked basmati rice
- 120g120g canned tomatoes (a quarter of a 14.5 oz can)
- 40g40g onion
- 2 clove2 clove garlic
- 86g86g dairy-free mozzarella-style shreds
- 28g28g olive oil
- 4g4g fresh basil
- 1/4 tsp1/4 tsp dried oregano
- salt and black pepper to taste
