Meals Matter

Bean-and-Rice-Stuffed Peppers

Contributed By: DCC
Maureen Bligh

Kids will get a kick out of eating theese "grinning" stuffed peppers. Packed with vitamin C and protein.

Ingredients

6 Medium-size sweet red, yellow or

Orange peppers

1 1/2 cups Cooked long-grain rice

(cooked without fat or salt)

1/2 cup Chopped onion

1 (15oz) can Red kidney beans,

Rinsed and drained

1 (14 1/2oz) can No-salt-added

Stewed tomatoes, undrained

1 (4oz) can Chopped green chiles,

Drained

1 tsp Chili powder

1 1/2 cup (6oz) shredded reduced-fat sharp Cheddar cheese, divided

Preparation

Cut tops off peppers, and remove seeds. 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 in an 11x7x2-inch baking dish. Add hot water to dish to a depth of 1/2 inch.

Bake, uncovered at 350 degrees F. for 25 minutes. Sprinkle evenly with remaining 1/2 cup cheese; bake an additional 5 minutes or until cheese melts.

Recipe Comments

Commented by: kfmost

This meal was easy to prepare (prep time is actually longer than noted if your rice is not pre-cooked) and absolutely delicious. It is somewhat spicey which may make it tough for kids to eat.

 

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Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Mediterranean & Mid-Eastern
Special Features: Kids Love It
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree

Nutrient Information

Calories: 249
Total Fat: 5.3g
Saturated Fat: 3.1g
Polyunsaturated Fat: 0.3 g
Carbohydrates: 39 g
Protein: 14 g
Vitamin A: 228 RE
Vitamin C: 114 mg
Calcium: 274 mg
Sodium: 624 mg
Iron: 3 mg
Fiber: 7.7 g