Beans and Rice Stuffed Peppers

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Beans and Rice Stuffed Peppers

Beans and Rice Stuffed Peppers
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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

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