Ingredients
4 tablespoons cilantro (fresh or 4 teaspoons dried)
4 medium bell pepper (green, red, yellow, or orange)
1/2 cup brown rice (uncooked)
1 cup cheese (reduced fat, divided)
2 medium tomatoes (chopped)
1 clove garlic (minced)
1/2 teaspoon chili powder
1/2 cup onion (chopped)
4 ounces green chiles (drained)
1/2 can chickpeas (garbanzo banes, drained and rinsed)
1/8 teaspoon black pepper
Steps
- Preheat oven to 400 degrees F.
- Wash hands with soap and water.
- Cook brown rice or barley on stovetop according to package directions.
- Gently rub produce under cold running water.
- Cut tops off peppers and spoon out seeds. Set aside.
- Spray a small skillet with nonstick cooking spray. Cook chopped onions until soft, about 5 minutes, in skillet over medium heat.
- Mix together garbanzo beans, ½ cup cheese, tomatoes, cooked onion, green chilies, garlic, chili powder, cilantro, salt, and pepper in a medium mixing bowl. Add cooked rice and mix gently to combine.
- Spoon mixture evenly into peppers.
- Add peppers to a baking dish. Bake for 40 minutes. Top with remaining cheese and bake for an additional 10-15 minutes.
U.S. Department of Agriculture. Nutrition.gov Website. Stuffed Peppers. Recipe source: Source University of Illinois Extension. Available at nutrition.gov/recipes. Access date: 09-05-2024.