Bell Peppers stuffed with Rice, Spinach, and Sun dried tomatoes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 401.5
  • Total Fat: 12.7 g
  • Cholesterol: 11.2 mg
  • Sodium: 631.5 mg
  • Total Carbs: 60.1 g
  • Dietary Fiber: 6.6 g
  • Protein: 15.2 g

View full nutritional breakdown of Bell Peppers stuffed with Rice, Spinach, and Sun dried tomatoes calories by ingredient
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Introduction

Super filling and tasty recipes packed with vitamin A and vitamin C. Super filling and tasty recipes packed with vitamin A and vitamin C.
Number of Servings: 4

Ingredients

    For the Stuffed Peppers:
    4 large green, red, orange or yellow bell peppers
    1/2 cup sun-dried tomatoes NOT packed in oil
    1 tbsp olive oil
    1 large bunch spinach, washed, trimmed, and chopped
    3 garlic cloves, minced
    3.5 cups cooked long grain white or brown rice
    1 can chickpeas rinsed and drained
    1 tbsp minced fresh italian parsley
    1/4 tsp sea salt
    1/8 tsp freshly ground black pepper

    For the Fresh Tomato Sauce:
    6-8 chopped vine ripened or plum tomatoes
    4 garlic cloves chopped
    2 tbsp chopped basil



Tips

I like to bring about 3/4 cups veggie to a boil and put the whole sun dried tomatoes in the hot stock for about 10-15 minutes to soften them up a bit.


Directions

For the Peppers:
1. preheat the oven to 350 F
2. Slice off tops of the bell peppers and remove the seeds and membranes.
3. Chop the sun-dried tomatoes.
4. Heat 1 tbsp olive oil in a large skillet over medium heat. Add spinach, minced garlic, beans and tomatoes. Cook until the spinach is wilted, 2 to 3 minutes.
5. Add the rice, parsley, salt, parmesan, and pepper to the pan and stir to combine.
6. Fill the peppers with the rice mixture and place upright in a baking dish and set aside.
7. Prepare the sauce.

for the sauce:
Saute the chopped garlic in a 1 tbsp olive oil over medium heat until fragrant. Add chopped toamtoes and bring to a boil. Reduce heat to medium low and simmer for 10 minutes. Season with Salt and pepper to taste. Remove form Heat and add chopped basil.

8. Pour the sauce over the peppers. Cover with foil and bake until the filling is hot and peppers are tender, about 30- 40 minutes.

Serving Size: makes 4 servings

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