Stuffed Peppers

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 236.2
  • Total Fat: 5.2 g
  • Cholesterol: 15.0 mg
  • Sodium: 621.9 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 10.5 g
  • Protein: 17.0 g

View full nutritional breakdown of Stuffed Peppers calories by ingredient
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Adapted from Vegetarian Times February 2009 edition Adapted from Vegetarian Times February 2009 edition
Number of Servings: 6


    * Onions, raw, 1 cup, chopped
    * Celery, raw, 2 stalk, large
    * Spinach, frozen, 1 package
    * Black beans, 1 15-oz. can, rinsed and drained
    * Diced Tomatoes, 2 15-oz. cans, drained, liquid reserved
    * Carrots, raw, 1.5 cup, grated
    * Cabot Vermont 50% Light Cheddar Cheese, 1.5 cups, divided
    * Red bell peppers, 3 large
    * Ground cumin, 1 tbs.
    * Minced garlic, 2 tsp.


1. Preheat oven to 350F. Pour liquid from tomatoes in bottom of baking dish.

2. Heat non-stick pan sprayed with Pam over medium heat. Add onion and celery, cook 5 minutes, or until soft. Add cumin and garlic, saute 1 minute.

3. Stir in spinach and drained tomatoes, cook 5 minutes or until most of liquid has evaporated. Add black beans, carrots, and 1 cup cheese. Season with salt and pepper, if desired.

4. Fill each bell pepper half with mixture. Cover with foil and bake for 1 hour. Uncover and sprinkle each pepper half with 1 tbs. remaining cheese. If needed, bake until tops of peppers are browned and cheese is melted.

Number of Servings: 6

Recipe submitted by SparkPeople user SHARIB24.

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