Description
User Reviews
These were my first attempt at stuffed peppers. Never had one ever in my life, but they sound good so I gave them a try. Very good!!! I used red peppers thought they had a sweet flavor. The filling was very flavorful but my husband thought it needed a little more kick next time. I used mild salsa thinking my kids would eat it. The weren't big fans so I guess next time I can put a hotter salsa in the mixture. This is a keeper recipe!
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Directions
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Yield: Serves: 3
INGREDIENTS
- 3 red bell peppers
- 3/4 cup instant brown rice
- 1 cup chunky-style mild salsa
- 1/2 cup canned black beans, rinsed and drained (optional)
- 1/2 cup frozen corn
- 1 cup (4 oz.) Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided
- 1 Tbsp. chopped fresh cilantro (optional)
DIRECTIONS
- 1
Cut peppers in half; remove seeds. Place in 12x8-inch baking dish, cut-side down. Bake in preheated 425°F oven 15 minutes or until skins begin to bubble and peppers are just tender.
- 2
Heat 3/4 cup water to a boil in small saucepan. Stir in rice; return to boil. Reduce heat to low; cover and simmer 5 minutes. Stir in salsa, beans and corn. Add 3/4 cup cheese; mix lightly.
- 3
Fill baked peppers with rice mixture; cover with foil. Bake in preheated 400°F oven 15 minutes. Uncover; sprinkle with remaining cheese. Continue baking 5 minutes or until cheese is melted and filling is hot. Sprinkle with cilantro, if desired.
Nutrition
Nutrition Facts
Serves: 3
Amount Per Serving
Calories 271
Total Fat 8.5g
Saturated Fat 4.6g
Trans Fat 2.1g
Polyunsaturated Fat 0.7g
Cholesterol 27mg
Sodium 923mg
Carbohydrates 35g
Protein 15g
Dietary Fiber 7g
Vitamin A 550RE
Vitamin C 211mg
Calcium 346mg
Iron 1mg
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