Stuffed Peppers (Vegetarian)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Stuffed Peppers (Vegetarian) calories by ingredient
Introduction
This was my first try at stuffed peppers and it was a HUGE hit with my family. I eyeballed the seasonings, so I am sure I used more than a tsp of salt and red pepper. We like things spicy here. I recommend tasting the filling before you stuff the peppers. Just adjust the spices to your taste. This was my first try at stuffed peppers and it was a HUGE hit with my family. I eyeballed the seasonings, so I am sure I used more than a tsp of salt and red pepper. We like things spicy here. I recommend tasting the filling before you stuff the peppers. Just adjust the spices to your taste.Number of Servings: 5
Ingredients
-
2 tbsp olive oil
1/2 small onion
chili powder, red pepper, cumin, salt, and garlic powder to
taste
1 can diced tomatoes, no salt added
1 can kidney beans, drained
1 cup frozen corn kernels
2 cups brown rice ( I used succes boil-in-bag)
5 bell peppers, halved and seeded
3/4 cup shredded cheddar cheese (I used Kraft 2% sharp)
Directions
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.