Stuffed Roasted Peppers
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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- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Yield: Serves: 3
- 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)
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.
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.
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.
Amount Per Serving
Total Fat 8.5g
Saturated Fat 4.6g
Trans Fat 2.1g
Polyunsaturated Fat 0.7g
Dietary Fiber 7g
Vitamin A 550RE
Vitamin C 211mg