Oatmeal Stuffed Peppers

Name: Oatmeal Stuffed Peppers
Total time: 40 min
Ingredients: 1 large red bell pepper • ½ cup rolled oatmeal • ¼ cup tomato sauce • 2 tablespoons diced onion • 2 tablespoons olive oil • Sea salt, to taste • ½ teaspoon dried oregano • ¼ teaspoon freshly ground black pepper

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40 minTotal time

EasyDifficulty

395kcal / serving

Ingredients

For 1 serving

servings

1 large red bell pepper • ½ cup rolled oatmeal • ¼ cup tomato sauce • 2 tablespoons diced onion • 2 tablespoons olive oil • Sea salt, to taste • ½ teaspoon dried oregano • ¼ teaspoon freshly ground black pepper

Ingredient substitutions

Red bell pepper A large yellow or orange bell pepper of similar size
Tomato sauce An equal amount of plain passata
Dried oregano An equal amount of dried Italian seasoning
Olive oil An equal amount of avocado oil

Nutrition per serving

Estimated values for 1 serving, 395 kcal

Protein8 g

Carbohydrates44 g

Fat22 g

Fiber 8 g · Sugar 12 g · Sodium 620 mg

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A savoury, filling dish that can be served as a main for one or shared between two.

Main Dish

Steps

Preheat your oven to 375F. Cut the top off the pepper and remove the seeds and membranes.
Cook the oatmeal according to package instructions.
In a small pan heating the olive oil over medium heat, add the onion and cook, stirring occasionally, until softened and beginning to brown.
In a medium sized bowl combine the cooked oatmeal, tomato sauce, cooked onion, oregano, salt and pepper.
Stuff the pepper with the oatmeal mixture and place in a lightly oiled baking dish.
Bake for 30-35 minutes, until the pepper is tender and the filling is golden brown.
Serve and enjoy!

Tips for Oatmeal Stuffed Peppers

A properly tender pepper should yield easily to a fork while still holding its shape; a collapsed pepper may be overbaked.
Keep the filling moist but not soupy; excess liquid can make the pepper watery and the top less golden.
A small baking dish that holds the pepper upright helps prevent the filling from spilling during baking.