Southwest Stuffed Peppers

Jaunaa Nguyen @cook_19911077

Red or yellow will impart a bit more flavor to the dish. To kick the heat up, add a few slices of jalapenos into the rice mixture before filling the bell peppers.

Per serving: Fat 3g, Carb 55g, Fiber 9g, Protein 11g

Red or yellow will impart a bit more flavor to the dish. To kick the heat up, add a few slices of jalapenos into the rice mixture before filling the bell peppers.

Per serving: Fat 3g, Carb 55g, Fiber 9g, Protein 11g

Jaunaa Nguyen @cook_19911077

Red or yellow will impart a bit more flavor to the dish. To kick the heat up, add a few slices of jalapenos into the rice mixture before filling the bell peppers.

Per serving: Fat 3g, Carb 55g, Fiber 9g, Protein 11g

Red or yellow will impart a bit more flavor to the dish. To kick the heat up, add a few slices of jalapenos into the rice mixture before filling the bell peppers.

Per serving: Fat 3g, Carb 55g, Fiber 9g, Protein 11g

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Ingredients

30 minutes

4 servings

4red or yellow bell peppers
3 cupscooked rice, quinoa, lentils, or couscous
1 cupcooked black beans
1 cupcorn (fresh or frozen)
1 cupvegetable broth
2 tablespoonstomato paste
2 tablespoonschili powder
1 teaspoonground cumin

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Steps

30 minutes

1

Preheat the oven to 385F.
2

Cut the tops off the bell peppers, and remove any seeds or fibers that remain inside the core or inside the tops of the peppers.
3

Cook the rice.
4

In the large bowl, mix together everything until the tomato paste and slices have been thoroughly incorporated.
5

Spoon one-quarter of the rice mixture into each pepper. Set the peppers upright on a baking dish, and place the tops back onto the peppers.
6

Bake for 1 hr, or until the peppers are easily pierced with a fork, and serve.