Simple Stuffed Peppers
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Ingredients
- 1 cup brown rice, uncooked
- 1 can black beans, low sodium (15 ounces)
- 4 bell peppers (any color)
- 1 cup cheddar cheese, shredded (reduced fat)
- 1 tomato, sliced
- 1 cup salsa
- salt (to taste, optional)
Instructions
- Wash hands with soap and water.
- Preheat the oven to 400 °F.
- Cook brown rice according to package directions.
- Wash the peppers under running water.
- Cut the tops off the peppers and spoon out the seeds.
- Drain and rinse the black beans.
- Combine the beans, rice, salsa, and salt (optional).
- Spoon about 3 tablespoons of the mixture into the bottom of each pepper.
- Place a slice of tomato on top of the mixture and sprinkle with 2 tablespoons of cheese.
- Repeat steps 8 and 9 to fill the pepper completely, but do not top with cheese.
- Bake peppers for 30 minutes.
- Top each pepper with 2 tablespoons of cheese and continue baking for 15 minutes more.
Nutrition
| Calories | 388 |
|---|---|
| Protein | 20 g |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Cholesterol | 16 mg |
| Sodium | 631 mg |
| Carbohydrates | 63 g |
| Dietary Fiber | 13 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project