Stuffed Peppers with Beans and Rice
Servings
4
servingsPrep time
15
minutesCooking time
45
minutesCalories
210
kcalIngredients
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