Meals Matter

Search Recipe Feeds
Recipes Content     Browse Recipes | Advanced Search

Bean-and-Rice-Stuffed Peppers

Contributed By: DCC
Maureen Bligh

Kids will get a kick out of eating theese "grinning" stuffed peppers. Packed with vitamin C and protein.

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.

Nutrient Information

Calories249
Total Fat5.3g
Saturated Fat3.1g
Polyunsaturated Fat0.3 g
Carbohydrates39 g
Protein14 g
Vitamin A228 RE
Vitamin C114 mg
Calcium274 mg
Sodium624 mg
Iron3 mg
Fiber7.7 g

Recipe Comments

There are no comments on this recipe.
Click Here to add a comment.

Rate This Recipe

Scroll over the empty stars to rate.
  4 ratings
  Add a Recipe Comment

Recipe Details

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 Love It
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree