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Black Bean And Vegetable-Stuffed Peppers's picture
  Frozen corn kernels/Fresh or canned corn kernels 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Water 2 Tablespoon
  Low sodium tomato sauce 1 Cup (16 tbs)
  Black pepper 1⁄4 Teaspoon
  Cooked long grain white rice/Brown rice 2⁄3 Cup (10.67 tbs)
  Canned black beans/Home cooked black beans 2 Cup (32 tbs), drained and rinsed
  Red bell peppers 2 Large, cut in half lengthwise and seeded
  Shredded nonfat cheese 4 Tablespoon

Combine corn, onion, and water in a microwave-safe casserole.
Cover with vented plastic wrap and microwave on high for 3 minutes.
Add tomato sauce and black pepper.
Cover with vented plastic wrap and microwave on high for 3 minutes or until tomato sauce bubbles.
Remove casserole from microwave.
Stir rice and beans into tomato-corn mixture.
Cover and set aside.
Place pepper halves on a microwave-safe plate.
Cover with vented plastic wrap.
Microwave on high for 5 minutes or until almost tender.
Stuff peppers with bean mixture.
Cover with vented plastic wrap and microwave on high for 4 minutes or until beans and rice are heated through and green pepper halves are tender.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Your rating: None
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 988 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.5%

Saturated Fat 0.46 g2.3%

Trans Fat 0 g

Cholesterol 10.6 mg3.5%

Sodium 2141.4 mg89.2%

Total Carbohydrates 185 g61.7%

Dietary Fiber 38.4 g153.8%

Sugars 37.3 g

Protein 54 g108.4%

Vitamin A 174.6% Vitamin C 548.4%

Calcium 94.3% Iron 42%

*Based on a 2000 Calorie diet

Black Bean And Vegetable-Stuffed Peppers Recipe