Contributed By: DCC
Maureen Bligh
Kids will get a kick out of eating theese "grinning" stuffed peppers. Packed with vitamin C and protein.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Mediterranean & Mid-Eastern
Special Features: Kids can help make it
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
Ingredients
6 Medium-size sweet red, yellow or
Orange peppers
1 1/2 cups Cooked long-grain rice
(cooked without fat or salt)
1/2 cup Chopped onion
1 (15oz) can Red kidney beans,
Rinsed and drained
1 (14 1/2oz) can No-salt-added
Stewed tomatoes, undrained
1 (4oz) can Chopped green chiles,
Drained
1 tsp Chili powder
1 1/2 cup (6oz) shredded reduced-fat sharp Cheddar cheese, divided
Preparation
Cut tops off peppers, and remove seeds. Cook tops and bottoms of peppers in boiling water 5 minutes. Drain peppers; set aside.
Combine rice and next 5 ingredients in a medium bowl; stir in 1 cup cheese. Spoon mixture evenly into peppers, and replace pepper tops; place in an 11x7x2-inch baking dish. Add hot water to dish to a depth of 1/2 inch.
Bake, uncovered at 350 degrees F. for 25 minutes. Sprinkle evenly with remaining 1/2 cup cheese; bake an additional 5 minutes or until cheese melts.
Cook's Notes
Nutrition Information
Calories: 249
;
Total Fat: 5.3g
;
Saturated Fat: 3.1g
;
Polyunsaturated Fat: 0.3 g
;
Carbohydrates: 39 g
;
Protein: 14 g
;
Vitamin A: 228 RE
;
Vitamin C: 114 mg
;
Calcium: 274 mg
;
Sodium: 624 mg
;
Iron: 3 mg
;
Fiber: 7.7 g