Salsa & Rice Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 199.0
- Total Fat: 3.4 g
- Cholesterol: 23.9 mg
- Sodium: 1,626.7 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 6.3 g
- Protein: 11.4 g
View full nutritional breakdown of Salsa & Rice Stuffed Peppers calories by ingredient
Introduction
A refreshing, filling stuffed pepper. Roughly 200 calories per pepper. A refreshing, filling stuffed pepper. Roughly 200 calories per pepper.Number of Servings: 12
Ingredients
-
12 Medium Red Bell Peppers
3 C. Long Grain Rice, Cooked
5 Boneless/Skinless Chicken Thighs
2 Cans Black Beans, Rinsed
2 Cans Chicken Broth
4 Medium Tomatoes
3 Cloves Garlic, Finely Chopped
2 Jalapeno Peppers, Finely Chopped, Whole Pepper
1 Red Onion, Small, Finely Chopped
1 Bunch Green Onion, Trimmed, Chopped
1 Lime, Juiced
2 Tbsp Kosher Salt, Divided
1.5 Tbsp Dried Cilantro
1 Tbsp Dried Oregano, Divided
2 tsp Freshly Ground Black Pepper, Divided
1.5 tsp Ground Cumin
1 tsp Garlic Powder
Tips
Eaten as the main course along with a small tossed salad, this is flavorful and filling.
Directions
Rice -
Bring 3.5 Cups Chicken Broth, 1.5 tsp Ground Cumin, 1 tsp Garlic Powder and 1 tsp Dried Oregano to a boil.
Add 1.5 Cups uncooked Jasmine Rice, stir and bring back to a boil. Cover and turn off burner, let stand until rice is done.
Chicken - Brown 5 Boneless/Skinless Chicken Thighs in 1 Tbsp Olive Oil, season with 1.5 tsp Kosher Salt and 1 tsp Freshly Ground Black Pepper. Let cool then dice fine.
Peppers - Cut off tops, set aside. Cut only enough of the bottoms so they will stand in a glass baking dish, set aside. Remove seeds and ribs.
Salsa -
Finely Chop 1 Small Red Onion, Green Onion, Tomatoes, Jalapenos and Red Pepper tops and bottoms.
In a Large Bowl add Salsa ingredients, 2 cans of rinsed Black Beans, 1.5 Tbsp Dried Cilantro, 2 tsp Dried Oregano, 1 tsp Freshly Ground Black Pepper. Mix thoroughly, let stand about 10 minutes in a cool place. Add juice of 1 Lime, mix thoroughly, let stand about 10 minutes in cool place. Add diced Chicken Thigh, mix thoroughly, let stand about 10 minutes in cool place. Add Jasmine Rice, mix thoroughly, keep cool.
Heat oven to 350.
Using two glass baking dishes, stand 12 Red Bell Peppers and spoon in Salsa/Rice/Bean mixture. Do not over pack. Cover with foil, making a tented seal.
Bake at 350 for 1 hour or until peppers are soft and stuffing is heated through well.
Serving Size: Makes 12 Stuffed Peppers
Number of Servings: 12
Recipe submitted by SparkPeople user DB81024.
Bring 3.5 Cups Chicken Broth, 1.5 tsp Ground Cumin, 1 tsp Garlic Powder and 1 tsp Dried Oregano to a boil.
Add 1.5 Cups uncooked Jasmine Rice, stir and bring back to a boil. Cover and turn off burner, let stand until rice is done.
Chicken - Brown 5 Boneless/Skinless Chicken Thighs in 1 Tbsp Olive Oil, season with 1.5 tsp Kosher Salt and 1 tsp Freshly Ground Black Pepper. Let cool then dice fine.
Peppers - Cut off tops, set aside. Cut only enough of the bottoms so they will stand in a glass baking dish, set aside. Remove seeds and ribs.
Salsa -
Finely Chop 1 Small Red Onion, Green Onion, Tomatoes, Jalapenos and Red Pepper tops and bottoms.
In a Large Bowl add Salsa ingredients, 2 cans of rinsed Black Beans, 1.5 Tbsp Dried Cilantro, 2 tsp Dried Oregano, 1 tsp Freshly Ground Black Pepper. Mix thoroughly, let stand about 10 minutes in a cool place. Add juice of 1 Lime, mix thoroughly, let stand about 10 minutes in cool place. Add diced Chicken Thigh, mix thoroughly, let stand about 10 minutes in cool place. Add Jasmine Rice, mix thoroughly, keep cool.
Heat oven to 350.
Using two glass baking dishes, stand 12 Red Bell Peppers and spoon in Salsa/Rice/Bean mixture. Do not over pack. Cover with foil, making a tented seal.
Bake at 350 for 1 hour or until peppers are soft and stuffing is heated through well.
Serving Size: Makes 12 Stuffed Peppers
Number of Servings: 12
Recipe submitted by SparkPeople user DB81024.