Name: Stuffed Bell Peppers with Herbed Rice and Pine Nuts
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Ingredients: 4 whole Bell peppers (any color); 0.75 cup Long-grain rice, uncooked; 14.5 oz Canned diced tomatoes, undrained; 0.5 whole Onion, finely chopped; 2 cloves Garlic, minced; 1 cup Vegetable broth; 0.25 cup Pine nuts, toasted; 0.25 cup Fresh parsley, chopped; 2 tbsp Fresh mint, chopped; 1 tsp Dried oregano; 2 tbsp Olive oil; 0.75 tsp Salt; 0.5 tsp Black pepper

Stuffed Bell Peppers with Herbed Rice and Pine Nuts

VegetarianDinnerComfort Food

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Bell peppers (any color)	4 whole	31	1g	7g	0g
Long-grain rice, uncooked	0.75 cup	127	2g	28g	0g
Canned diced tomatoes, undrained	14.5 oz	18	1g	4g	0g
Onion, finely chopped	0.5 whole	6	0g	1g	0g
Garlic, minced	2 cloves	2	0g	1g	0g
Vegetable broth	1 cup	3	0g	1g	0g
Pine nuts, toasted	0.25 cup	57	1g	1g	6g
Fresh parsley, chopped	0.25 cup	1	0g	0g	0g
Fresh mint, chopped	2 tbsp	1	0g	0g	0g
Dried oregano	1 tsp	1	0g	0g	0g
Olive oil	2 tbsp	62	0g	0g	7g
Salt	0.75 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Bell peppers (any color)	4 whole	31	1g	7g	0g
Long-grain rice, uncooked	0.75 cup	127	2g	28g	0g
Canned diced tomatoes, undrained	14.5 oz	18	1g	4g	0g
Onion, finely chopped	0.5 whole	6	0g	1g	0g
Garlic, minced	2 cloves	2	0g	1g	0g
Vegetable broth	1 cup	3	0g	1g	0g
Pine nuts, toasted	0.25 cup	57	1g	1g	6g
Fresh parsley, chopped	0.25 cup	1	0g	0g	0g
Fresh mint, chopped	2 tbsp	1	0g	0g	0g
Dried oregano	1 tsp	1	0g	0g	0g
Olive oil	2 tbsp	62	0g	0g	7g
Salt	0.75 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g

Directions

Step 1
Preheat oven to 375°F (190°C). Halve bell peppers lengthwise and remove seeds and membranes. Arrange cut-side up in a baking dish.
Step 2
Heat 1 tbsp olive oil in a skillet. Sauté chopped onion for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
Step 3
Stir in uncooked rice, diced tomatoes (undrained), half of the vegetable broth, toasted pine nuts, parsley, mint, oregano, salt, and pepper. Bring to a simmer.
Step 4
Spoon the rice mixture evenly into the bell pepper halves. Pour remaining vegetable broth into the bottom of the baking dish.
Step 5
Cover the baking dish tightly with foil. Bake for 45 minutes. Remove foil and bake for another 15-20 minutes, or until peppers are tender and rice is cooked through.
Step 6
Serve hot, drizzled with a little extra olive oil if desired.