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Get Stuffed!

Get Stuffed!

Add these protein-packed, veggie filled peppers to your menu

Get all the protein and fiber you need, while going easy on the sodium and loading up on veggies, with this Stuffed Peppers recipe. Pack fresh peppers full of black beans, brown rice and fresh tomatoes and voila! Tasty and meat free.

 Stuffed Peppers

4 bell peppers

2 cups cooked brown rice

1 cup fresh chopped tomatoes

1 fresh chopped jalapeño

1 cup cooked fresh or frozen corn

Dash of black pepper

1 cup grated cheese

1 cup black beans

1 teaspoon cumin

Preheat oven to 360 degrees. Wash bell peppers, cut off stems and remove seeds. Leave the bottoms intact so you can use as a bowl for filling. Arrange bell peppers on a flat baking sheet. In a medium bowl, combine cooked rice, tomatoes, black beans, corn and seasonings. Stuff peppers with filling and top with a light sprinkle of grated cheese. Bake for 20 to 30 minutes or until peppers reach desired tenderness. Serves 4

Nutritional analysis: calories: 369, total fat: 11.5 g, saturated fat: 6.4 g, cholesterol: 30 mg, sodium: 191 mg, potassium: 669 mg, carbohydrate: 53.4 g, dietary fiber: 10.5 g, sugars: 3 g, protein: 16.5 g

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BHM Edit Staff