Vegetarian Stuffed Peppers Recipe

Vegetarian Stuffed Peppers

This light vegetarian, gluten-free dish can be served with steamed veggies, a salad, or baked potato.

Prep time: 40 minutes

Ingredients:

  • 3 bell peppers
  • 15-oz. can black beans, drained and rinsed
  • 1 c. corn
  • 1 c. cooked rice
  • ½ c. onions, finely chopped
  • 1½ tsp. cumin
  • 1 oz. light cheddar cheese, grated
  • 1 oz. jalapeño Jack cheese, grated
  • 2 cloves garlic, minced
  • 1 tsp. cilantro
  • ¼ c. water
  • nonstick cooking spray

Directions:

  • Preheat oven to 350°F (176°C). Spray 9" x 13" pan with nonstick cooking spray.
  • Cut peppers in half lengthwise and remove seeds.
  • In a large bowl, combine remaining ingredients except cheese.
  • Fill each pepper half with bean mixture and place in pan.
  • Pour ¼ cup water into the pan around the peppers.
  • Cover with aluminum foil and bake for 30 minutes.
  • Remove foil and sprinkle each half with cheese. Bake uncovered for 5 minutes or until cheese is melted.

Serves: 6

Serving size: ½ pepper

Nutritional analysis (per serving):

  • 195 calories
  • 10 g protein
  • 4 g fat
  • 2 g sat. fat
  • 32 g carbohydrate
  • 7 g fiber
  • 9 mg cholesterol
  • 254 mg sodium

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:
Any color of peppers will work well in this recipe. If you would like to add meat, consider adding ½ c. ground beef or turkey to the bean mixture.

Updated July 12, 2016