Recipes

Beans and Rice Stuffed Peppers

Beans and Rice Stuffed Peppers
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Beans and Rice Stuffed Peppers

5 from 1 vote
Cuisine: Hearty Healthy, Diabetes Friendly, VegetarianDifficulty: Hard
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

250

kcal

    Ingredients

    • 1 tsp garlic powder

    • 1 tsp cumin (optional) 

    • 1/4 tsp salt

    • 4 bell peppers

    • 1 can (15 oz) diced tomatoes

    • 1/2 cup onion, chopped

    • 1/2 cup shredded low-fat cheddar cheese

    • 1 cup cooked brown or white rice

    • 1 can (15 oz) black beans, drained and rinsed

    INSTRUCTIONS

    • Preheat oven to 375°.
    • Cut peppers in half and remove seeds. 
    • Place peppers cut-side up in a baking dish.
    • Add rice, beans, tomatoes, onion and seasoning to a bowl. Stir to mix. 
    • Spoon rice mixture into pepper halves. 
    • Sprinkle 1 tablespoon shredded cheese on each pepper half. 
    • Bake for 30-35 minutes. 

    Notes

    • Nutrition Facts (per serving): 250 calories; fat 2g; saturated fat 0.5g; trans fat 0g; cholesterol 5mg; sodium 500mg; carbohydrates 48g; dietary fiber 14g; sugar 9g; protein 14g; vitamin d 0mcg; calcium 162mg; iron 3mg; potassium 824mg
    • Serving Size: 1 Pepper

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