Italian · Dinner
Stuffed Pepper and Rice Bowl
A deconstructed stuffed pepper reimagined as a rice bowl: roasted bell pepper and zucchini sit over herbed brown rice, folded with a light tomato-basil sauce, cannellini beans for protein, and a scatter of part-skim mozzarella. Finished with parsley and garlic for a fresh, lightly savory Italian-style plate.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
392Calories
17.4gProtein
11.3gFat
57.8gCarbs
9.8gSugar
14.1gFiber
441mgSodium
8mgChol
3.2gSat Fat
1214mgPotassium
186mgCalcium
4.8mgIron
0.1mcgVitamin B12
94mgVitamin C
Goes well with
Pinot Grigio or dry white wine
local
San Pellegrino or still water with fresh lemon
international
vegetarian
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Preheat oven to 400°F. Slice bell pepper and zucchini into half-moons. Mince garlic and set aside with salt and pepper ready.
2
Roast
Toss pepper and zucchini with 1 teaspoon olive oil, salt, and pepper on a baking sheet. Roast at 400°F for 18–20 minutes until lightly charred.
3
Simmer
Warm remaining 1 teaspoon olive oil in a small saucepan over medium heat. Add garlic, cook 30 seconds until fragrant. Add canned tomatoes and cannellini beans, simmer 5 minutes.
4
Plate
Spoon brown rice into a bowl. Top with tomato-bean mixture and roasted vegetables. Scatter mozzarella, basil, and parsley. Serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 bell pepper
- 11 zucchini
- 1 cup120g, a quarter of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 1 cup200g brown rice
- 1 1/2 cup360g cannellini beans
- 4 tsp4 tsp olive oil
- 1.4 oz40g part-skim mozzarella
- 2 tbsp2 tbsp fresh basil
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
