Stuffed Pepper Rice Bake

Rice-filled peppers baked in tomato. Makes 3 servings.

60 min · Serves 3 · Vegan · ≈237 kcal per serving · ≈6 g protein

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Ingredients

• 450g green pepper
• 120g dry basmati rice
• 250g tinned chopped tomatoes
• 100g onion
• 15g olive oil
• 2g oregano
• 10g fresh parsley
• 4g salt
• 250ml water

Method

1. Cook rice with water and salt until just tender; cool slightly.
2. Mix rice with tomato, onion, herbs and oil. Stuff halved peppers.
3. Bake at 190°C 35 minutes until peppers are soft and filling is hot.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.