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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 234.9
  • Total Fat: 5.1 g
  • Cholesterol: 4.7 mg
  • Sodium: 421.2 mg
  • Total Carbs: 36.1 g
  • Dietary Fiber: 7.0 g
  • Protein: 12.9 g

View full nutritional breakdown of Cheese-topped veggie supper calories by ingredient
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Cheese-topped veggie supper

Submitted by: CLEWIS0607

Introduction

A Pillsbury recipe that I made healthier by using brown rice instead of white and olive oil instead of vegetable oil. Such a great flavored meal that is filling and good for you! A Pillsbury recipe that I made healthier by using brown rice instead of white and olive oil instead of vegetable oil. Such a great flavored meal that is filling and good for you!
Number of Servings: 5

Ingredients

    1 cup instant brown rice
    1 cup water
    2 tsp olive oil
    1/2 cup chopped onion
    2 garlic cloves, minced
    1 medium green bell pepper, chopped (1 cup)
    1/2 tsp dried oregano leaves
    1/4 tsp salt
    1/8 tsp pepper
    2 med. tomatoes, coarsely chopped (2cups)
    1 med. zucchini, coarsely chopped (1 cup)
    15 oz can kidney beans, rinsed and drained
    1 cup shredded red. fat cheddar cheese (4oz)

Directions

1. Cook rice in water as directed on package.

2. Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add onion and garlic; cook about 5 minutes or until onion is tender, stirring frequently. Add bell pepper, oregano, salt and pepper; cook about 5 minutes or until bell pepper is crisp-tender, stirring frequently.

3. Add cooked rice, tomatoes, zucchini and kidney beans; mix well. Bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until vegetables are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese melts.

Makes 5 1-cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user CLEWIS0607.





TAGS:  Vegetarian Meals |

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