Stuffed Bell Peppers With Rice and Veggies Recipe

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Stuffed Bell Peppers With Rice and Veggies
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  1. In a saucepan, heat oil at medium heat. Add garlic and 2/3 of green onions. Cook for 1 minute. Add rice and cook, stirring, for 2 minutes. Add 2 cups water and oregano. Bring to boil. Reduce to low heat, cover and let simmer for 20 minutes or until rice is cooked.
  2. In the saucepan, add tomatoes, corn kernels, parmesan, salt, pepper and stir. Spread the rice garnish in bell peppers. In a big skillet, pour remaining water and add stuffed peppers. Cover and cook at medium-low heat for 17 to 20 minutes or until peppers are tender (add water if necessary).
  3. Sprinkle peppers with mozzarella cheese, cover and cook for 2 minutes or until cheese has melted. Sprinkle with remaining green onions.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 413.21 Kcal (1730 kJ)
Calories from fat 111.65 Kcal
% Daily Value*
Total Fat 12.41g 19%
Cholesterol 29.93mg 10%
Sodium 538.13mg 22%
Potassium 549.23mg 12%
Total Carbs 56.44g 19%
Sugars 9.01g 36%
Dietary Fiber 5.63g 23%
Protein 17.86g 36%
Vitamin C 129.1mg 215%
Vitamin A 3mg 99%
Iron 51.3mg 285%
Calcium 433mg 43%
Amount Per 100 g
Calories 78.19 Kcal (327 kJ)
Calories from fat 21.13 Kcal
% Daily Value*
Total Fat 2.35g 19%
Cholesterol 5.66mg 10%
Sodium 101.82mg 22%
Potassium 103.92mg 12%
Total Carbs 10.68g 19%
Sugars 1.7g 36%
Dietary Fiber 1.06g 23%
Protein 3.38g 36%
Vitamin C 24.4mg 215%
Vitamin A 0.6mg 99%
Iron 9.7mg 285%
Calcium 81.9mg 43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.5
  • 11

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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