Mexican Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Serving Size: 1
Cook rice according to package. In a bowl, mix the rice and black beans.
In a casserole dish, add 1/4 inch water to bottom of dish. Stand the peppers upright and spoon the rice/bean mixture inside the peppers until 3/4 way full. Fill the rest of the pepper with salsa. Sprinkle the top with cheese.
Bake in a 350 degree oven for about 30 minute, till tops are golden brown. Inside will be hot!! Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user SMTRASK8045.
4 green bell peppers1 can black beans, drained1.5 c. Zatarin's Spanish Rice w/Tomatoes, prepared1 c. Kraft Mexican style cheese1.5 c. Salsa
Serving Size: 1
Cook rice according to package. In a bowl, mix the rice and black beans.
In a casserole dish, add 1/4 inch water to bottom of dish. Stand the peppers upright and spoon the rice/bean mixture inside the peppers until 3/4 way full. Fill the rest of the pepper with salsa. Sprinkle the top with cheese.
Bake in a 350 degree oven for about 30 minute, till tops are golden brown. Inside will be hot!! Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user SMTRASK8045.
Nutritional Info Amount Per Serving
- Calories: 293.4
- Total Fat: 8.7 g
- Cholesterol: 25.0 mg
- Sodium: 752.6 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 6.9 g
- Protein: 12.3 g
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