greek

Stuffed Tomatoes and Peppers with Herbed Rice and Pine Nuts

Name: Stuffed Tomatoes and Peppers with Herbed Rice and Pine Nuts
Yield: 1 serving
Cuisine: greek
Ingredients: 198 g large tomato; 162 g red bell pepper; 72 g long-grain rice (dry); 63 g yellow onion, finely chopped; 13 g fresh parsley, chopped; 7 g fresh mint, chopped; 18 g pine nuts; 18 g olive oil; 9 g lemon juice; 216 g water; 2 g salt; 0.9 g black pepper

This baked dish pairs red bell pepper with long-grain rice, pine nuts and large tomato. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Vegetarian Vegan Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

13 g Protein

87 g Carbohydrates

28 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

198g large tomato 36 kcal
162g red bell pepper 50 kcal
72g long-grain rice (dry) 263 kcal
63g yellow onion, finely chopped 25 kcal
13g fresh parsley, chopped 5 kcal
7g fresh mint, chopped 2 kcal
18g pine nuts 104 kcal
18g olive oil 159 kcal
9g lemon juice 3 kcal
216g water 0 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

large tomato
Heat oven to 400 F. Cut tops off tomato and pepper; scoop out tomato pulp into a bowl and finely chop it. Remove pepper seeds and membranes.
large tomatolong-grain rice (dry)yellow onionfresh parsleyfresh mintpine nutsolive oillemon juicewatersalt
Mix rice, chopped tomato pulp, onion, parsley, mint, pine nuts, olive oil, lemon juice, salt, and pepper. Add 120 ml water and stir.
large tomatolong-grain rice (dry)water
Stuff the tomato and pepper loosely (rice will expand). Place in a small baking dish; pour 120 ml water into the dish and cover tightly with foil.
long-grain rice (dry)
Bake 35 minutes. Uncover and bake 10 to 15 minutes more until rice is tender and the tops are lightly browned. Rest 5 minutes before serving.