Stuffed Green Peppers

Stuffed Green Peppers

101
GWILYN 0

"When I was little, my family often ate meat-stuffed peppers. This veggie alternative came from my imagination."

Ingredients

1 h 20 m {{adjustedServings}} servings 675 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 675 kcal
  • 34%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 37 g
  • 74%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 792 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  3. Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
  4. Bake in preheated oven until peppers soften, about 45 minutes.
  5. Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

101
  1. 137 Ratings

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I made a LOW CALORIE VERSION of this yummy recipe. First of all, I use just a small amount of brown rice. The vegetables have such a fanstastic flavor - the rice is just there to make it more ...

I like regualr stuffed green peppers, but these blow the meat-filled ones away! I did some modifying though...I used black beans with chili and cumin spices in it, Hunts tomato sauce with basil...

My family and I loooove this recipe and have made it many times! We make a few changes (like others have suggested): brown rice instead of white, usually we omit the swiss, and using the crushed...