Southwest Stuffed Bell Pepper
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
7 large sweet bell peppers (red, yellow, or orange)1 tbsp salt1 c. white rice2 c. brown rice1 onion, diced1 jalapeņo, minced1 14 oz black beans, drained and cleaned1 - 1 1/2 cups frozen corn kernels2 green onions, sliced1/4 or so chipotle chili salsa1 tsp salt, plus more to taste1/4 black pepper, plus more to taste1 14.5 ounce can diced tomatoes1 1/4 c. shredded cheese3-4 tbsp chopped fresh cilantro
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.
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.
Nutritional Info 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
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