Vegetarian Mexican-Style Stuffed Peppers
Ingredients List
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1 tablespoon salt
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4 large green bell peppers - tops, seeds, and membranes removed
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1 tablespoon olive oil
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½ cup chopped onion
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2 cups cooked rice
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1 (15 ounce) can black beans, drained and rinsed
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1 (14.5 ounce) can chili-style diced tomatoes
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1 teaspoon chili powder
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1 teaspoon garlic salt
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½ teaspoon ground cumin
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½ teaspoon salt
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1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
Instructions
Preheat your oven to 350°F (175°C).
Bring a large pot of water with 1 tablespoon of salt to a boil. Add the green bell peppers and cook for 3 to 4 minutes, or until slightly tender.
Drain the bell peppers and place them cut-side up in a 9x9-inch baking dish.
Photo courtesy of Dotdash Meredith Food Studios
Heat olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, for 5 to 10 minutes, or until softened.
Transfer the cooked onions to a large bowl. Add the rice, black beans, and tomatoes. Mix in chili powder, garlic salt, cumin, and 1/2 teaspoon of salt until everything is evenly combined. Gently fold in 1 1/2 cups of Mexican cheese blend.
Image courtesy of Dotdash Meredith Food Studios
Image courtesy of Dotdash Meredith Food Studios
Evenly spoon the rice mixture into the bell peppers, then top with the remaining Mexican cheese blend.
Image courtesy of Dotdash Meredith Food Studios
Bake in the preheated oven for about 30 minutes, or until the cheese is melted and bubbly.
Courtesy of Dotdash Meredith Food Studios
Nutrition Information (per serving)
| 509 | Calories |
| 23g | Fat |
| 56g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 509 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 14g | 68% |
| Cholesterol 55mg | 18% |
| Sodium 1964mg | 85% |
| Total Carbohydrate 56g | 20% |
| Dietary Fiber 12g | 43% |
| Protein 24g | 48% |
| Vitamin C 143mg | 159% |
| Calcium 458mg | 35% |
| Iron 4mg | 23% |
| Potassium 845mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5