When I was little, my family often ate meat-stuffed peppers. This veggie alternative came from my imagination.
Ingredients
- 1 cup uncooked white rice
- 1 (15 ounce) can black beans, drained and rinsed
- 1 tablespoon chili powder
- 4 green bell peppers
- 16 slices Swiss cheese
- 1 (15 ounce) can tomato sauce
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Step 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.
Step 4
Bake in preheated oven until peppers soften, about 45 minutes.
Step 5
Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 772 | |
% Daily Value * | |
Total Fat33g | 42% |
Saturated Fat21g | 103% |
Cholesterol104mg | 35% |
Sodium1200mg | 52% |
Total Carbohydrate77g | 28% |
Dietary Fiber12g | 44% |
Total Sugars9g | |
Protein43g | |
Vitamin C102mg | 510% |
Calcium978mg | 75% |
Iron6mg | 32% |
Potassium1059mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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