Stuffed Peppers

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 173.7
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 48.0 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 7.7 g
  • Protein: 6.2 g

View full nutritional breakdown of Stuffed Peppers calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 10


    Brown rice 2 cup cooked
    *Canola Oil, 1 tbsp
    Onions, raw, 1 cup, chopped
    Carrots, raw, 1 large (7-1/4" to 8-1/2" long)
    Butternut Squash, 1 cup, cubes
    Garlic, 3 cloves
    Red Ripe Tomatoes, 2 cup, chopped or sliced
    Beans, black, 2 cup
    Yellow Sweet Corn, Canned, 1 cup
    Lime Juice, 1 fl oz
    Sweet peppers (bell), 10 medium (approx 2-3/4" long, 2-1/2"
    Salt and pepper


You can add almost anything to this recipie. Sunflower seeds, chick peas, cumin, cilantro...whatever you have in the fridge.


Preheat oven to 350. Blanch peppers in boiling water, til tender crisp. Fry oil, onion, carrots and squash for 10 mins. Add garlic, fry for minute. Add tomatoes, beans and corn. Cook for 5 minutes. Remove from heat. Add veggie mixture to cooked rice. Season with lime juice, salt and pepper. Mix thouroughly. Stuff each pepper with filling. Don't pack it too tightly. Bake for 20 minutes. Remove from oven and serve immediately.

Serving Size: makes 10 peppers

Number of Servings: 10

Recipe submitted by SparkPeople user JUSTAGRRL.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.