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Bean And Rice Stuffed Peppers

Veggie.Lover's picture
  Sweet peppers 6 Medium (Red, Yellow, Or Orange)
  Cooked long grain rice 1 1⁄2 Cup (24 tbs) (Cooked Without Salt Or Fat)
  Chopped onion 1⁄2 Cup (8 tbs)
  Canned red kidney beans 15 Ounce, drained, rinsed
  Can no salt added stewed tomatoes 14 1⁄2 Ounce
  Canned chopped green chilies 4 Ounce, drained
  Chili powder 1 Teaspoon
  Shredded reduced fat sharp cheddar cheese 6 Ounce, divided (1 1/2 Cups)

Cut tops off peppers, and remove seeds.
Cook tops and bottoms of peppers in boiling water 5 minutes.
Drain peppers; set aside.
Combine rice and next 5 ingredients in a medium bowl; stir in 1 cup cheese.
Spoon mixture evenly into peppers, and replace pepper tops; place peppers in an 11- x 7- x 1 1/2-inch baking dish.
Add hot water to dish to a depth of 1/2 inch.
Bake, uncovered, at 350° for 25 minutes.
Remove pepper tops, and sprinkle stuffed peppers evenly with remaining 1/2 cup cheese.
Replace tops, and bake an additional 5 minutes or until cheese melts.

Recipe Summary

South American

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1426 Calories from Fat 335

% Daily Value*

Total Fat 38 g57.8%

Saturated Fat 21.3 g106.5%

Trans Fat 0 g

Cholesterol 95.3 mg31.8%

Sodium 2933.2 mg122.2%

Total Carbohydrates 209 g69.6%

Dietary Fiber 50.5 g202.1%

Sugars 52.2 g

Protein 88 g175.7%

Vitamin A 165.7% Vitamin C 1338.8%

Calcium 192.9% Iron 79.5%

*Based on a 2000 Calorie diet

Bean And Rice Stuffed Peppers Recipe