CookPal AI
Peppers Stuffed with Rice and Beans

Peppers Stuffed with Rice and Beans

Cost $10, save $15

Source: Recommended by CookPal

  • 45 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Grains

    • 1 cup brown rice, uncooked

  • Legumes

    • 1 can black beans, low sodium

  • Vegetables

    • 4 bell peppers
    • 🍅 1 tomato, sliced

  • Dairy

    • 1 cup cheddar cheese, shredded

  • Condiments

    • 1 cup salsa

  • Seasonings

    • 🧂 salt

STEPS

1

Wash hands with soap and water.

2

Preheat the oven to 400 °F.

3

Cook brown rice according to package directions.

4

Wash the peppers under running water.

5

Cut the tops off the peppers and spoon out the seeds.

6

Drain and rinse the black beans.

7

Combine the beans, rice, salsa, and salt (optional).

8

Spoon about 3 tablespoons of the mixture into the bottom of each pepper.

9

Place a slice of tomato on top of the mixture and sprinkle with 2 tablespoons of cheese.

10

Repeat steps 8 and 9 to fill the pepper completely, but do not top with cheese.

11

Bake peppers for 30 minutes.

12

Top each pepper with 2 tablespoons of cheese and continue baking for 15 minutes more.

NUTRIENTS

Per 1 serving

🔥

388

Calories

  • 20
    Protein
  • 63
    Carbs
  • 7
    Fats

💡 Use colored bell peppers like yellow, red, and orange for a visually appealing dish.To save more time, use pre-cooked rice or canned beans.Add jalapeño slices for a spicier variation.Store leftovers in an airtight container in the refrigerator for up to 3 days.