Stuffed Peppers with Rice
Rice-filled peppers baked in tomato. Makes 3 servings.
60 min · Serves 3 · Vegan · ≈273 kcal per serving · ≈7 g protein
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Ingredients
- 450g green pepper
- 140g dry basmati rice
- 250g tinned chopped tomatoes
- 120g onion
- 12g fresh parsley
- 8g fresh mint
- 18g olive oil
- 2g cumin seeds
- 4g salt
- 280ml water
Method
- Cook rice with tomato, onion, cumin, water and salt until just tender.
- Mix with herbs and oil; stuff halved peppers.
- Bake at 190°C 35 minutes until peppers soften.
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.