Stuffed Roasted Peppers

Prep Time: 15 min  |  Cook Time: 20 min  |  Servings: 3  |  Calories: 271
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Stuffed Roasted Peppers
Prep Time
15 min
Cook Time
20 min

Stuffed roasted peppers always make for a great meal! Ingredients like black beans, corn and brown rice are packed in with a savory salsa and a topping of melting Sargento® Shredded Reduced Fat Mild Cheddar Cheese and chopped cilantro garnish for a vegetarian treat everyone will love.

  • 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)
  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.

Serving Size 3

Calories 271

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 8.50g 13%
Sat. Fat 4.60g 23%
Mono Unsat. Fat 2.10g
Poly Unsat. Fat 0.70g
Cholesterol 27mg 9%
Sodium 923mg 39%
Total Carbohydrate 35g 12%
Dietary Fiber 7g 28%
Sugars 0g
Protein 15g
Vitamin A 550RE
Vitamin C 211mg 352%
Calcium 346mg 35%
Iron 1mg 6%