Stuffed Peppers (Vegetarian)
- Number of Servings: 5
Ingredients
2 tbsp olive oil1/2 small onionchili powder, red pepper, cumin, salt, and garlic powder to taste1 can diced tomatoes, no salt added1 can kidney beans, drained1 cup frozen corn kernels2 cups brown rice ( I used succes boil-in-bag)5 bell peppers, halved and seeded3/4 cup shredded cheddar cheese (I used Kraft 2% sharp)
Makes 5 servings, one whole pepper each.
Filling makes enough to use 1/2 cup per pepper half.
Heat oil in skillet over med-high heat.
Add onion and cook until soft and fragrant.
Stir in spices, tomatoes, beans, and corn.
Simmer about 5 minutes until beans are soft and corn is heated through.
Stir in cooked rice.
Taste and adjust seasonings.
Halve peppers and remove seeds and white skin. Place in baking dish and fill each half with 1/2 cup filling.
Top with shredded cheese.
Bake at 350 for 15 minutes, or until peppers are cooked to your liking. (at 15 minutes they will be tender-crisp. If you cook your longer I would wait until the last few minutes to add the cheese)
Number of Servings: 5
Recipe submitted by SparkPeople user NATBAER.
Filling makes enough to use 1/2 cup per pepper half.
Heat oil in skillet over med-high heat.
Add onion and cook until soft and fragrant.
Stir in spices, tomatoes, beans, and corn.
Simmer about 5 minutes until beans are soft and corn is heated through.
Stir in cooked rice.
Taste and adjust seasonings.
Halve peppers and remove seeds and white skin. Place in baking dish and fill each half with 1/2 cup filling.
Top with shredded cheese.
Bake at 350 for 15 minutes, or until peppers are cooked to your liking. (at 15 minutes they will be tender-crisp. If you cook your longer I would wait until the last few minutes to add the cheese)
Number of Servings: 5
Recipe submitted by SparkPeople user NATBAER.
Nutritional Info Amount Per Serving
- Calories: 314.4
- Total Fat: 8.9 g
- Cholesterol: 8.0 mg
- Sodium: 665.5 mg
- Total Carbs: 48.4 g
- Dietary Fiber: 9.5 g
- Protein: 13.2 g
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