How many calories are in Rice and Egg Stuffed Bell Pepper?
Rice and Egg Stuffed Bell Pepper has about 189 calories per serving based on the current ingredient list and serving size on this page.
InternationalDinnerGluten FreeLow CarbUnder 300 Calories30 Minute Meals
Rice and Egg Stuffed Bell Pepper
Rice and Egg Stuffed Bell Pepper is a Dinner international recipe with 189 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
189 kcal
Total Time
30 min
Servings
2
Protein
8.8 g
About This Recipe
The story behind Rice and Egg Stuffed Bell Pepper
Rice and Egg Stuffed Bell Pepper is a dinner recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around green bell pepper, rice, and egg.
Like most enduring dinner recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 2 servings and lands at roughly 189 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 30 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Rice and Egg Stuffed Bell Pepper worth coming back to.
Ingredients
- Green Bell Pepper2 count (240 g)
- Rice1/2 cup (100 g)
- Egg2 count (110 g)
- Oil1/2 tablespoon (5 ml)
- Parsley1 tablespoon (4 g)
Instructions
- 1
Step 1
For this recipe you need cooked rice.
- 2
Step 2
Preheat the oven to 356 °F (180 °C). You can also use the air fryer.
- 3
Step 3
Microwave the peppers for 7 minutes.
- 4
Step 4
Next, place them in a bag until softened enough to peel.
- 5
Step 5
Wait for it to cool a little, peel, cut off the top and remove the seeds.
- 6
Step 6
In the meantime, heat a pan over medium heat and once heated, add the oil.
- 7
Step 7
Beat the eggs in a bowl and season to taste with salt and pepper.
- 8
Step 8
Add the rice and the egg to the pan. Stir constantly until the egg sets. Turn off.
- 9
Step 9
Fill the peppers with the mixture and bake for 10 minutes.
- 10
Step 10
Once done, remove from the oven, serve and garnish with some parsley leaves.
Nutrition Snapshot
Macros and micros at a glance
34/ 100
Forkd Score · Limited
This recipe scores well for protein density relative to its per-serving calories.
Calories
189
Protein
8.8g
Carbs
16.8g
Fat
7.8g
Fiber
1.7g
Micronutrients
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Download Forkd AI on the App StoreDiet and Allergen Guide
Vegetarian
No
Vegan
No
Gluten Free
Yes
Dairy Free
No
Allergens
EggTree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Rice and Egg Stuffed Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Rice and Egg Stuffed Bell Pepper
How long does Rice and Egg Stuffed Bell Pepper take to make?
Rice and Egg Stuffed Bell Pepper takes about 30 minutes from start to finish. That is roughly about 30 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Rice and Egg Stuffed Bell Pepper?
Most ingredients in Rice and Egg Stuffed Bell Pepper can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Rice and Egg Stuffed Bell Pepper?
Rice and Egg Stuffed Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Rice and Egg Stuffed Bell Pepper?
Yes, Rice and Egg Stuffed Bell Pepper generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Rice and Egg Stuffed Bell Pepper?
Reheat Rice and Egg Stuffed Bell Pepper gently until it is piping hot throughout. The microwave is quickest for single portions, while the stovetop or oven keeps the texture closer to fresh. Add a splash of water or oil if it looks dry.
Can I scale Rice and Egg Stuffed Bell Pepper up or down?
Yes. Rice and Egg Stuffed Bell Pepper is written for 2 servings, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Rice and Egg Stuffed Bell Pepper?
A large skillet, saucepan, or sheet pan works well for Rice and Egg Stuffed Bell Pepper. Pick one big enough to hold the ingredients in a single layer so everything cooks evenly instead of steaming.
How do I know when Rice and Egg Stuffed Bell Pepper is cooked properly?
Rice and Egg Stuffed Bell Pepper is ready when the egg is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
Is Rice and Egg Stuffed Bell Pepper suitable for vegetarians?
No. Rice and Egg Stuffed Bell Pepper is not vegetarian as written.
Is Rice and Egg Stuffed Bell Pepper gluten-free?
Yes. Rice and Egg Stuffed Bell Pepper is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Rice and Egg Stuffed Bell Pepper?
Yes. This recipe includes Egg, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Rice and Egg Stuffed Bell Pepper ahead of time?
Rice and Egg Stuffed Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Rice and Egg Stuffed Bell Pepper for my calorie or macro goals?
To make Rice and Egg Stuffed Bell Pepper higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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