Stuffed Bell Peppers with Rice and Carrots
Stuffed Bell Peppers with Rice and Carrots is a comforting dish where hollowed bell peppers are filled with a savory mixture of rice, finely diced carrots, and often herbs or onions, then baked until tender. It's a popular home-style meal found in various forms across Mediterranean, Eastern European, and American cuisines, prized for its hearty and wholesome appeal.
🍽️ Nutrition at a glance
This dish is generally balanced, offering complex carbohydrates from the rice, fiber and vitamins from the peppers and carrots, and moderate protein if meat is added. A typical serving without meat provides around 200-300 calories, making it a nutritious and filling option.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 8 g |
| Carbs | 32 g |
| Fat | 6 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 480 mg |
| Vitamin C | 120 mg |
| Vitamin A | 450 mcg |
| Potassium | 380 mg |
| Iron | 2.2 mg |
| Calcium | 50 mg |
| Vitamin B6 | 0.3 mg |
| Folate | 45 mcg |
| Magnesium | 30 mg |
Per 1 medium stuffed pepper (about 240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, stuffed peppers are a versatile 'peasant food' that evolved to use seasonal vegetables and leftovers, reflecting resourcefulness in many cuisines. Nutritionally, the bell pepper acts as an edible, vitamin C-rich vessel that enhances the absorption of iron from the rice and other ingredients.
