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Stuffed Bell Peppers with Brown Rice & Veggies
Course: Dinner, LunchCuisine: South American
Ingredients
- 4
large bell peppers, tops cut off, seeds removed
- 1 cup
cooked brown rice
- 1 cup
mushrooms, chopped
- 1 cup
spinach, chopped
- 1 cup
diced tomatoes
- 1 tsp
oregano
- 1 tbsp
olive oil
Directions
Preheat oven to 375°F (190°C).
Heat olive oil in skillet. Sauté mushrooms and spinach until softened.
Mix rice, mushrooms, spinach, tomatoes, and oregano.
Stuff mixture into peppers.
Place in baking dish, cover with foil, bake 30–35 minutes.
Nutrition Facts
- Whole grains + vegetables = fiber-rich and nutrient dense.
