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🍽️ Stuffed Bell Peppers with Rice

360 kcal · 30 min · 4 servings

Ingredients

• 100 g Brown rice
• Salt
• 3 tbsp Grape seed oil
• 4 red bell peppers
• 1 Carrot
• 100 g Cocktail tomatoes
• 100 g Feta cheese
• 10 g Basil (0.5 bunch)
• Pepper
• 100 g Whole wheat breadcrumbs

Instructions

1. 1. Cook the rice in salted water according to the package instructions until it is al dente.
2. 2. Grease a baking dish with one tablespoon of oil.
3. 3. Wash the bell peppers thoroughly.
4. 4. Cut the bell peppers in half lengthwise.
5. 5. Remove the seeds and white pith from the pepper halves.
6. 6. Peel the carrot and remove the ends.
7. 7. Grate the carrot coarsely.
8. 8. Wash the tomatoes.
9. 9. Cut the tomatoes in half.
10. 10. Crumble the feta cheese into small pieces with your fingers.
11. 11. Wash the basil.
12. 12. Shake the basil dry.
13. 13. Chop the basil finely.
14. 14. Mix the cooked rice with the grated carrot, tomatoes, feta cheese, and basil.
15. 15. Season the rice mixture with salt and pepper.
16. 16. Fill the pepper halves with the rice mixture.
17. 17. Place the stuffed peppers into the prepared baking dish.
18. 18. Sprinkle breadcrumbs over the stuffed peppers.
19. 19. Drizzle the remaining oil over the breadcrumbs.
20. 20. Preheat the oven to 180 degrees (160 degrees with fan or gas level 2-3).
21. 21. Bake the stuffed peppers for about 30 minutes until golden brown.

Nutrition per serving

• kcal: 360
• Protein: 11 g · Fett/Fat: 15 g · Carbs: 44 g