We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Vegetarian Stuffed Bell Peppers with Brown Rice and Vegetables
Vegetarian Stuffed Bell Peppers with Brown Rice and Vegetables

Vegetarian Stuffed Bell Peppers with Brown Rice and Vegetables
A hearty and nutritious vegetarian dish featuring bell peppers stuffed with a flavorful mixture of brown rice and vegetables.
Vegetarian Stuffed Bell Peppers with Brown Rice and Vegetables

To provide a balanced meal rich in carbohydrates and fiber to support energy levels for cycle training.

Ingredients:
1
Servings
  • 2
    item
     bell pepper
  • 150
    g
     brown rice
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     zucchini
  • 100
    g
     carrot
  • 2
    tbsp
     tomato paste
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 50
    g
     cheddar cheese
Preparation Time: 45 minutes
Vegetarian Stuffed Bell Peppers with Brown Rice and Vegetables
Instructions:
  1. Preheat the oven to 180°C.
  2. Cut the tops off the bell peppers and remove the seeds.
  3. Cook the brown rice according to package instructions.
  4. In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.
  5. Add diced zucchini and carrot to the pan, cook for another 5 minutes.
  6. Stir in tomato paste, cumin, paprika, salt, and black pepper.
  7. Mix in the cooked brown rice and combine well.
  8. Stuff the bell peppers with the rice mixture and place them in a baking dish.
  9. Sprinkle cheddar cheese on top of each stuffed pepper.
  10. Bake in the oven for 25-30 minutes until the peppers are tender and cheese is melted.
  11. Serve warm.
Nutrition Per Serving 800 g Per 100g
Energy 800 kcal 100 kcal
Protein 20 g 2.5 g
Fibre 15 g 1.9 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 100 g 12.5 g
Fat 35 g 4.4 g
  • 2
    item
     bell pepper
  • 150
    g
     brown rice
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     zucchini
  • 100
    g
     carrot
  • 2
    tbsp
     tomato paste
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 50
    g
     cheddar cheese
1
Servings
0

Preheat the oven to 180°C.

Cut the tops off the bell peppers and remove the seeds.

Cook the brown rice according to package instructions.

In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.

Add diced zucchini and carrot to the pan, cook for another 5 minutes.

Stir in tomato paste, cumin, paprika, salt, and black pepper.

Mix in the cooked brown rice and combine well.

Stuff the bell peppers with the rice mixture and place them in a baking dish.

Sprinkle cheddar cheese on top of each stuffed pepper.

Bake in the oven for 25-30 minutes until the peppers are tender and cheese is melted.

Serve warm.

Contact About
Privacy Policy Terms of Service Sitemap