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)
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 388 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Cholesterol | 16 mg |
| Sodium | 631 mg |
| Carbohydrates | 63 g |
| Dietary Fiber | 13 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 20 g |
| Vitamin D | 0 mcg |
| Calcium | 330 mg |
| Iron | 3 mg |
| Potassium | 795 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Simple Stuffed Peppers. Recipe source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.