I always find that when the seasons change from Winter to Spring/Summer the meals I create become lighter and more colourful. These stuffed peppers are both! A lighter option for lunch or dinner. These whole grain rice and cheese stuffed peppers are a great dish to serve alone or as a side to accompany any meal. This is a vegetarian friendly recipe, for the whole family to enjoy. Keep this recipe handy for that low-carb days as bell peppers are a great low-carb meal full of vitamins, fibre and also naturally low in fat, great for weight-loss.
The cooking time is a little timely but the preparation time is quick and easy so you can prepare them, stick them in the oven and sit back and wait for it to cook.
Easy & Healthy Light Dinner Recipe..
Preheat fan oven to 200 degrees
Wash the peppers and slice long ways in half and de-seed and place onto a chopping board
Using the back of a teaspoon evenly distribute the cream cheese between each half of the peppers enough to create a thin blanket of cream to coat the inside of the pepper
Empty the rice packet into a bowl and using a spoon fill each half pepper with rice
Sprinkle over or cover the rice with the cheese
In an overproof dish lightly drizzle the olive oil and carefully place in the filled peppers
Cover the dish with foil and place in the oven
Cook for about 1hr or until the peppers are nice and soft
Serve on their own or as a side dish.
If you try this recipe please let me know and send me a photo or tag me on Instagram @pinarcooks.
For more healthy family friendly recipes check out some of my favourites here.