Tomato Paste Stuffed Peppers
Delicious and nutritious stuffed bell peppers using slightly expired tomato paste.
Ingredients
- 4 bell peppers
- 1 cup cooked rice
- 1/2 cup tomato paste
- 1/4 cup grated cheese
- 1/4 cup chopped onion
- 1/4 cup chopped mushrooms
- 1/4 cup chopped zucchini
- 1/4 cup chopped carrots
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
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, mushrooms, zucchini, carrots, and garlic. Cook until vegetables are tender.
Add cooked rice, tomato paste, dried basil, dried oregano, salt, and pepper to the skillet. Stir well to combine all ingredients.
Stuff the bell peppers with the rice and vegetable mixture. Place them in a baking dish.
Sprinkle grated cheese over the stuffed bell peppers.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Serve hot and enjoy!