Peppers Stuffed with Rice and Beans
These simple stuffed peppers are fun and flavorful. Use yellow, red, green, and orange peppers for a colorful dish.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of recipe
439
Calories
21g
Protein
73g
Carbs
8g
Fat
13g
Fiber
8g
Sugar
603mg
Sodium
Saturated Fat 4 g · Cholesterol 21 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
uncooked brown rice
1 cup
low-sodium black beans
1 can · 15 ounce can
bell peppers
6 · any color
reduced-fat cheddar cheese
1 cup · shredded
tomato
1 · chopped
salsa
1 cup
salt
optional to taste
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat the oven to 400 °F.
- 3
Cook brown rice according to package directions.
- 4
Wash the peppers under running water.
- 5
Cut the tops off the peppers and spoon out the seeds.
- 6
Cut up two peppers and leave four to fill with the rice mixture.
- 7
Drain and rinse the black beans.
- 8
Combine the chopped up peppers, beans, rice, salsa, tomato and salt (optional).
- 9
Spoon about 3 tablespoons of the mixture into the bottom of each pepper.
- 10
Sprinkle with 2 tablespoons of cheese.
- 11
Repeat steps 8 and 9 to fill the pepper completely, but do not top with cheese.
- 12
Bake peppers for 30 minutes.
- 13
Top each pepper with 2 tablespoons of cheese and continue baking for 15 minutes more.
Source: USDA MyPlate Kitchen · Adapted from Simple Stuffed Peppers, Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project
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