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Bean And Rice Stuffed Peppers Recipe
|Sweet peppers||6 Medium (Red, Yellow, Or Orange)|
|Cooked long grain rice||1 1⁄2 Cup (24 tbs) (Cooked Without Salt Or Fat)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned red kidney beans||15 Ounce, drained, rinsed|
|Can no salt added stewed tomatoes||14 1⁄2 Ounce|
|Canned chopped green chilies||4 Ounce, drained|
|Chili powder||1 Teaspoon|
|Shredded reduced fat sharp cheddar cheese||6 Ounce, divided (1 1/2 Cups)|
Serving size: Complete recipe
Calories 1426 Calories from Fat 335
% Daily Value*
Total Fat 38 g57.8%
Saturated Fat 21.3 g106.5%
Trans Fat 0 g
Cholesterol 95.3 mg
Sodium 2933.2 mg122.2%
Total Carbohydrates 209 g69.6%
Dietary Fiber 50.5 g202.1%
Sugars 52.2 g
Protein 88 g175.7%
Vitamin A 165.7% Vitamin C 1338.8%
Calcium 192.9% Iron 79.5%
*Based on a 2000 Calorie diet
Cook tops and bottoms of peppers in boiling water 5 minutes.
Drain peppers; set aside.
Combine rice and next 5 ingredients in a medium bowl; stir in 1 cup cheese.
Spoon mixture evenly into peppers, and replace pepper tops; place peppers in an 11- x 7- x 1 1/2-inch baking dish.
Add hot water to dish to a depth of 1/2 inch.
Bake, uncovered, at 350° for 25 minutes.
Remove pepper tops, and sprinkle stuffed peppers evenly with remaining 1/2 cup cheese.
Replace tops, and bake an additional 5 minutes or until cheese melts.