Peppers Stuffed with Rice and Beans
These simple stuffed peppers are fun and flavorful. Use yellow, red, green, and orange peppers for a colorful dish.
- Yield
- 4 Servings
- Serving size
- 1/4 of recipe
- Rating
- 4.08 of 5 (38 ratings)
Food groups
- Dairy: 3/4 cups
- Grains: 2 ounces
- Vegetables: 2 1/4 cups
Ingredients
- 1 cup uncooked brown rice
- 1 can low-sodium black beans (15 ounce can)
- 6 bell peppers (any color)
- 1 cup reduced-fat cheddar cheese (shredded)
- 1 tomato (chopped)
- 1 cup salsa
- salt (optional to taste)
Directions
- 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.
- Cut up two peppers and leave four to fill with the rice mixture.
- Drain and rinse the black beans.
- Combine the chopped up peppers, beans, rice, salsa, tomato and salt (optional).
- Spoon about 3 tablespoons of the mixture into the bottom of each pepper.
- 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 439.39 |
| Total Fat | 8.03 g |
| Saturated Fat | 4.12 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 21.47 mg |
| Carbohydrates | 72.77 g |
| Dietary Fiber | 12.75 g |
| Total Sugars | 8.14 g |
| Added Sugars included | 0 g |
| Protein | 20.67 g |
| Calcium | 282 mg |
| Potassium | 918 mg |
| Sodium | 602.79 mg |
| Copper | 1 mg |
| Iron | 4 mg |
| Magnesium | 131 mg |
| Phosphorus | 471 mg |
| Selenium | 21 mg |
| Zinc | 3 mg |
| Vitamin A | 102 mcg |
| Vitamin B6 | 0.8 mg |
| Vitamin B12 | 0.4 mcg |
| Vitamin C | 144 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 25 mcg |
| Folate | 123 mcg |
| Thiamin | 0.6 mg |
| Riboflavin | 0.4 mg |
| Niacin | 6 mg |
| Choline | 61 mg |
Notes
Green bell peppers used for nutritional analysis. Use homemade salsa to lower the sodium of this recipe.
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Source
Recipe by: Adapted from Simple Stuffed Peppers, Simple Healthy Recipes — Oklahoma Nutrition Information and Education — ONIE Project
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/peppers-stuffed-rice-beans. Federal works are public domain in the United States.