- 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
Southwest Stuffed Bell PepperSubmitted by: ADVENTURE-GIRL
7 large sweet bell peppers (red, yellow, or orange)
1 tbsp salt
1 c. white rice
2 c. brown rice
1 onion, diced
1 jalapeño, 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
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 jalapeño (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.