Stuffed Peppers with Tomato Basil Cream Sauce
Stuffed peppers have been a popular dish in Mediterranean cuisine for centuries.
This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Stuffed Peppers with Tomato Basil Cream Sauce
Ingredients
Instructions
-
Preheat the oven to 375°F (190°C).
-
Cut the tops off the bell peppers and remove the seeds and membranes.
-
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
-
Add mushrooms and cook until they release their moisture.
-
Stir in spinach and cook until wilted.
-
Add cooked rice, tomato sauce, basil, salt, and black pepper. Mix well.
-
Stuff the bell peppers with the rice mixture and place them in a baking dish.
-
In a small saucepan, heat heavy cream and basil over low heat until warm.
-
Pour the cream sauce over the stuffed peppers.
-
Sprinkle mozzarella cheese on top.
-
Bake for 30-35 minutes until the peppers are tender and the cheese is melted and golden.
-
Let the stuffed peppers rest for 10 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 40g14%
- Sugars 10g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
