Imagine cutting into a perfectly roasted bell pepper to reveal a vibrant, flavor-packed filling that's both nutritious and incredibly delicious. These Carrot and Cabbage Stuffed Peppers are not just a meal – they're a culinary adventure that transforms simple vegetables into a gourmet experience that will have everyone at the table asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 4 large bell peppers
- 2 cups shredded cabbage
- 2 cups grated carrots
- 1 cup cooked rice
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1 cup tomato sauce
Instructions
- Preheat the oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with olive oil.
- Wash the bell peppers thoroughly. Cut the tops off and remove the seeds and membranes, creating hollow pepper vessels for stuffing.
- In a large mixing bowl, combine shredded cabbage, grated carrots, and cooked rice. Mix well to create an even vegetable filling.
- Add salt, pepper, and paprika to the vegetable mixture. Drizzle olive oil and mix thoroughly to ensure all ingredients are well-seasoned.
- Carefully stuff each bell pepper with the vegetable and rice mixture, pressing gently to pack the filling tightly.
- Place the stuffed peppers upright in the prepared baking dish. Pour tomato sauce evenly over and around the peppers.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
- Remove the foil during the last 5 minutes of cooking to allow the peppers to slightly brown on top.
- Remove from oven and let the stuffed peppers rest for 5 minutes before serving hot.
Tips
- Choose bell peppers that are firm, symmetrical, and have a flat bottom to help them stand upright while baking.
- For extra flavor, consider adding minced garlic or finely chopped herbs like parsley or basil to the vegetable filling.
- Make sure to press the filling firmly into the peppers to prevent air pockets and ensure even cooking.
- If you want a protein boost, try adding crumbled tofu or cheese to the vegetable mixture.
- For a crispier top, sprinkle some breadcrumbs or grated cheese over the peppers during the last 5 minutes of baking.
- Prep tip: You can prepare the stuffed peppers ahead of time and refrigerate them, baking just before serving for a quick and easy meal.
- Experiment with different sauces – while tomato sauce is classic, try marinara, salsa, or even a creamy white sauce for variety.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
