Serves 4
439 cal · 65 min
Peppers Stuffed with Rice and Beans
Recipe GLPR3a18dd75764c36
Colorful bell peppers filled with a hearty mixture of brown rice, black beans, fresh tomatoes, and salsa, then baked until tender and topped with melted cheddar cheese. A wholesome and satisfying vegetarian side dish.
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Ingredients
1 cup uncooked brown rice
1 can (15 ounce) low-sodium black beans
6 bell peppers, any color
1 cup shredded reduced-fat cheddar cheese
1 tomato, chopped
1 cup salsa
Salt to taste (optional)
Directions
Wash your hands thoroughly with soap and water before beginning food preparation.
Preheat your oven to 400°F. While the oven heats, prepare the brown rice according to the package directions and set aside.
Rinse all 6 bell peppers under cool running water to remove any dirt or debris.
Carefully slice off the top of each pepper around the stem, then use a spoon to scoop out all the seeds and white membranes from the interior.
Dice 2 of the peppers into small pieces, keeping the remaining 4 peppers whole for stuffing.
Drain and rinse the black beans in a fine mesh strainer under cool water.
In a large bowl, combine the cooked brown rice, drained black beans, diced peppers, chopped tomato, salsa, and salt to taste. Mix well until evenly combined.
Spoon approximately 3 tablespoons of the rice and bean mixture into each of the 4 whole peppers, filling them partway.
Sprinkle 2 tablespoons of shredded cheddar cheese over each partially filled pepper.
Continue alternating layers of filling and cheese, adding 3 tablespoons of the mixture and 2 tablespoons of cheese to each pepper until all filling is used, finishing with filling rather than cheese on top.
Place the stuffed peppers upright in a baking dish and bake for 30 minutes at 400°F, until the peppers begin to soften.
Remove the peppers from the oven and top each one with the remaining 2 tablespoons of cheddar cheese. Return to the oven and bake for an additional 15 minutes until the peppers are very tender and the cheese is melted and golden.
