Recipes

Stuffed Peppers with Beans and Rice

Stuffed Peppers with Beans and Rice

0 from 0 votes
Cuisine: Heart Healthy, Diabetes Friendly, Gluten Free, VegetarianDifficulty: Hard
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

210

kcal

    Ingredients

    • 1 tsp cumin

    • 1/2 tsp garlic powder

    • 4 bell peppers

    • 1/2 cup onion, chopped

    • 1 can (15 oz) low-sodium diced tomatoes

    • 1/2 cup shredded low-fat cheese

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

    • 1 cup cooked brown rice

    INSTRUCTIONS

    • Preheat oven to 350˚.
    • Cut peppers in half and remove the seeds. Place peppers cut-side up in a baking dish.
    • Add rice, beans, tomatoes, onion, cumin, and garlic powder to a bowl. Stir to mix.
    • Spoon rice mixture into pepper halves.
    • Sprinkle 1 tablespoon of shredded cheese on each pepper half.
    • Bake for 45 minutes.

    Notes

    • Nutrition Facts (per serving): 210 calories; fat 1.5g; saturated fat 1g; trans fat 0g; cholesterol 5mg; sodium 400mg; carbohydrates 42g; dietary fiber 4g; sugar 9g; protein 12g; vitamin d 0mcg; calcium 138mg; iron 3mg; potassium 388mg
    • Serving Size: 1 Pepper

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