Easy Veggie Stuffed Peppers

Easy Veggie Stuffed Peppers
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 328.1
  • Total Fat: 12.5 g
  • Cholesterol: 31.7 mg
  • Sodium: 1,018.4 mg
  • Total Carbs: 40.3 g
  • Dietary Fiber: 6.9 g
  • Protein: 15.1 g

View full nutritional breakdown of Easy Veggie Stuffed Peppers calories by ingredient
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My recreation of a recipe I had in a Colorado restaurant . . . My recreation of a recipe I had in a Colorado restaurant . . .
Number of Servings: 4


    15 oz. can Bush's Chili Beans
    1 cup prepared jasmine rice (I used Trader Joe's frozen heat and serve)
    2 TB light cream cheese
    1 cup Mexican Blend Cheese
    15 oz. can 365 diced tomatoes
    2 TB Green Salsa (as hot as you can handle)
    Two whole green bell peppers
    .25 cup plain bread crumbs
    2 TB Light Sour Cream


Mix beans, rice, cream cheese, 1/2 Mexican cheese, tomatoes, and salsa. Slice peppers in half and remove seeds. Place each half skin down and fill each with 1/4 of bean and rice mixture. Bake at 350 degrees for 20 minutes. Top with remaining cheese and bread crumbs and bake for an additional 10 minutes. Serve with sour cream. Make four stuffed pepper halves.

Number of Servings: 4

Recipe submitted by SparkPeople user LIZZIEMAGGIEP.

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