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Stuffed Roasted Peppers

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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)
 

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.

Stuffed Roasted Peppers
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SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Yield: Serves: 3

HELPFUL HINTS

 

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See 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 550%

Vitamin C 211%

Calcium 346%

Iron 1%