Beans and Rice Stuffed Peppers

Beans and Rice Stuffed Peppers

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Cuisine: Hearty Healthy, Diabetes Friendly, VegetarianDifficulty: Hard

Servings

4servings

Prep time

15minutes

Cooking time

30minutes

Calories

250kcal

INGREDIENTS

• 1 tsp garlic powder
• 1 tsp cumin (optional) 
• 1/4 tsp salt
• 4 bell peppers
• 1 can (15 oz) diced tomatoes
• 1/2 cup onion, chopped
• 1/2 cup shredded low-fat cheddar cheese
• 1 cup cooked brown or white rice
• 1 can (15 oz) black beans, drained and rinsed

INSTRUCTIONS

• Preheat oven to 375°.
• Cut peppers in half and remove seeds. 
• Place peppers cut-side up in a baking dish.
• Add rice, beans, tomatoes, onion and seasoning to a bowl. Stir to mix. 
• Spoon rice mixture into pepper halves. 
• Sprinkle 1 tablespoon shredded cheese on each pepper half. 
• Bake for 30-35 minutes. 

NOTES

• Nutrition Facts (per serving): 250 calories; fat 2g; saturated fat 0.5g; trans fat 0g; cholesterol 5mg; sodium 500mg; carbohydrates 48g; dietary fiber 14g; sugar 9g; protein 14g; vitamin d 0mcg; calcium 162mg; iron 3mg; potassium 824mg
• Serving Size: 1 Pepper