Peppers Stuffed with Rice and Beans
Makes:
4 Servings
These simple stuffed peppers are fun and flavorful. Use yellow, red, green, and orange peppers for a colorful dish.
Ingredients
- 1 cup uncooked brown rice
- 1 can low-sodium black beans (15 ounce can)
- 6 bell peppers (any color)
- 1 cup reduced-fat cheddar cheese (shredded)
- 1 tomato (chopped)
- 1 cup salsa
- salt (optional to taste)
Directions
- Wash hands with soap and water.
- Preheat the oven to 400 °F.
- Cook brown rice according to package directions.
- Wash the peppers under running water.
- Cut the tops off the peppers and spoon out the seeds.
- Cut up two peppers and leave four to fill with the rice mixture.
- Drain and rinse the black beans.
- Combine the chopped up peppers, beans, rice, salsa, tomato and salt (optional).
- Spoon about 3 tablespoons of the mixture into the bottom of each pepper.
- Sprinkle with 2 tablespoons of cheese.
- Repeat steps 8 and 9 to fill the pepper completely, but do not top with cheese.
- Bake peppers for 30 minutes.
- Top each pepper with 2 tablespoons of cheese and continue baking for 15 minutes more.
Notes
Green bell peppers used for nutritional analysis.
Use homemade salsa to lower the sodium of this recipe.
Learn more about:
Adapted from Simple Stuffed Peppers, Simple Healthy Recipes
Oklahoma Nutrition Information and Education
ONIE Project
My kids loved the taste of these peppers and helped me "decorate" them before cooking.