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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 350.8
  • Total Fat: 11.6 g
  • Cholesterol: 17.9 mg
  • Sodium: 1,684.5 mg
  • Total Carbs: 51.7 g
  • Dietary Fiber: 10.2 g
  • Protein: 14.5 g

View full nutritional breakdown of Southwest Stuffed Bell Pepper calories by ingredient
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Southwest Stuffed Bell Pepper

Submitted by: ADVENTURE-GIRL
Southwest Stuffed Bell Pepper

Number of Servings: 7

Ingredients

    7 large sweet bell peppers (red, yellow, or orange)
    1 tbsp salt
    1 c. white rice
    2 c. brown rice
    1 onion, diced
    1 jalapeņo, minced
    1 14 oz black beans, drained and cleaned
    1 - 1 1/2 cups frozen corn kernels
    2 green onions, sliced
    1/4 or so chipotle chili salsa
    1 tsp salt, plus more to taste
    1/4 black pepper, plus more to taste
    1 14.5 ounce can diced tomatoes
    1 1/4 c. shredded cheese
    3-4 tbsp chopped fresh cilantro

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Directions

Preheat oven to 350 degrees Fahrenheit. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly (or use precooked rice and skip this step entirely).

Heat oil in a skillet over medium-high heat. Add onions, garlic, and jalapeņo (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chil powder or salsa, salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from ehat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, adn chipotle powder/salsa to your liking. Then even divided mixture between peppers (about 1 cup each).

Top pepper with remaining 1/4 cup cheese. Bake uncovered for 30 minutes.

Serving Size: Makes 7 servings

Number of Servings: 7

Recipe submitted by SparkPeople user ADVENTURE-GIRL.






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