Description
Indulge in the vibrant flavors of Potato-Stuffed Roasted Bell Peppers (Vegan), a delightful dish that combines nutrition with satisfaction. These colorful bell peppers are filled with a hearty mixture of grated potatoes, rice, and fresh vegetables, all seasoned to perfection. Perfect for any occasion, they can be served as a main course or a delicious side dish. Not only are they visually appealing, but they also pack a nutritious punch, making them an excellent choice for health-conscious eaters. Easy to prepare and customize, this recipe is sure to impress family and friends alike.
Ingredients
Scale
- 4 medium bell peppers
- 3 medium potatoes (grated)
- 1/4 cup parboiled white rice
- 1 medium onion (chopped)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons oil
- Fresh parsley (for garnish)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F.
- Cut off the tops of the bell peppers and remove seeds.
- Rinse and set aside.
- Grate the potatoes and rinse until water runs clear.
- Boil the rice for 5 minutes; drain.
- In a skillet, heat oil and sauté onions until translucent; add tomatoes.
- Stir in grated potatoes and parboiled rice; season with salt and pepper.
- Cook until just softened.
- Stuff the mixture into the prepared bell peppers and place them in a greased baking dish covered with foil.
- Bake for 15 minutes covered, then uncover and bake for an additional 30-45 minutes until cooked through.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg