Stuffed Bell Peppers

Delightful stuffed bell peppers filled with a savory mixture of vegetables and spices, perfect for a tasty appetizer.

Ingredients:

• 2 bell peppers
• 1 cup cooked rice
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 1 tomato, diced
• 1 teaspoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened.
4. Stir in the chopped zucchini and diced tomato, cooking for a few more minutes until the zucchini is tender.
5. Add the cooked rice to the mixture, season with salt and pepper, and stir well to combine.
6. Stuff the bell peppers with the vegetable and rice mixture, packing it tightly.
7. Place the stuffed bell peppers upright in a baking dish. Add a little water to the bottom of the dish to help steam them.
8. Cover with foil and bake for 25-30 minutes until the peppers are tender.

Summary:

• Calories: 150
• Fat: 2
• Protein: 5
• Carbs: 30
• Potassium: 300
• Magnesium: 25