Italian · Dinner
Stuffed Pepper and Rice Bowl
A vegetarian Italian rice bowl built from a roasted bell pepper stuffed with tomato-simmered arborio rice, mozzarella, and Parmesan. The stuffed pepper is baked until softened and the cheese browns, then served over spinach with marinara sauce, fresh basil, and olive oil.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
440Calories
18.5gProtein
16.2gFat
54.2gCarbs
14.8gSugar
7.8gFiber
820mgSodium
37mgChol
7.9gSat Fat
1020mgPotassium
420mgCalcium
3.4mgIron
0.5mcgVitamin B12
135mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
mediterranean
all-time-classics
low-chol
vegetarian
Instructions
1
Prep
Preheat oven to 400°F, slice the top off the bell pepper, scoop out seeds and ribs, and place it cut-side up in a small baking dish.
2
Sauté the garlic and onion in olive oil over medium heat for 3 minutes until softened, then stir in the canned tomatoes and simmer for 5 minutes until thickened.
3
Fold the cooked arborio rice, half the mozzarella, Parmesan, salt, and black pepper into the tomato mixture off the heat.
4
Bake
Pack the mixture into the hollowed pepper, scatter remaining mozzarella on top, and bake at 400°F for 25 minutes until the pepper softens and cheese browns.
5
Plate
Set the stuffed pepper over the spinach and marinara in a serving bowl, scatter torn basil over the top, and drizzle with any pan juices.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g cooked arborio rice
- 22 large red bell pepper
- 7 oz100g, a scant half of a 14.5 oz can canned tomatoes
- 3 oz86g mozzarella
- 1 oz28g Parmesan
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 4 tbsp4 tbsp onion
- 2 cup60g baby spinach
- 1/2 cup120ml marinara sauce
- 8-10 fresh basil leaves
- pinch of salt
- pinch of black pepper
