Stuffed Peppers with Tomatoes and Peas
Stuffed peppers with juicy tomatoes and protein rich peas. A filling and very healthy meal that is quick, easy and gluten free.
Servings: 3 peppers
Calories: 277kcal
Ingredients
- 3 Peppers
- 150 g Cooked Rice
- 50 g Frozen Peas
- 100 g Tomato Passata
- 2-3 Fresh Tomatoes
- 1 Red Onion
- 3 tablespoon Olive Oil
- 1 teaspoon Garlic Powder
- 2 cloves Garlic
- ½ teaspoon Chilly Flakes
- ½ teaspoon Paprika
- Dill
- Basil
- Parsley
- Salt
- Pepper
Instructions
- Preheat the oven at 180° C (355°F).
- Cut the upper bit of the peppers, arrange the bottoms on a plate and microwave at 800W for 4-5 minutes.
- In the mean time chop the onion, season with some oil, salt and pepper and a splash of water and microwave for 3 minutes.
- Finely chop the tomatoes and the herbs. Add to the rice along with peas, onions, passata, paprika, chilly, garlic powder, 2 tbs of olive oil, salt and pepper.
- Mix well and microwave for 5 minutes.
- In a baking tray arrange the peppers and season with 1 tablespoon of olive oil, chilly flakes, fresh garlic, salt, pepper and herbs.
- Stuff with the rice mixture, cover with their lids and bake for 20 minutes, fan mode.
- Serve both hot or chilled.
Nutrition
Calories: 277kcal | Carbohydrates: 34g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Potassium: 698mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1550IU | Vitamin C: 122mg | Calcium: 52mg | Iron: 2mg