Give taco night a healthier twist with this flavor-packed stuffed pepper recipe. The vegetarian recipe gets a good dose of protein from the beans and cheese in the stuffing.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

bake:
40 mins
total:
55 mins
prep:
15 mins
Servings:
6
Yield:
6 stuffed pepper halves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Place peppers, cut sides down, in a 15x10-inch baking pan. Bake 10 minutes.

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  • Meanwhile, in a medium bowl combine next seven ingredients (through cilantro). Stir in 1/2 cup of the cheese blend and, if desired, the hot sauce.

  • Turn pepper halves over. Fill with rice mixture. Cover loosely with foil. Bake 25 minutes; remove foil. Sprinkle peppers with the remaining 3/4 cup cheese blend. Bake about 5 minutes more or until cheese is melted. If desired, serve with additional green onions, chopped tomatoes, cilantro, and hot sauce.

Tip

To ensure you use up all the stuffing, choose medium to large peppers that are more uniform around than long.

Nutrition Facts

217 calories; fat 8g; cholesterol 22mg; saturated fat 4g; carbohydrates 26g; mono fat 2g; insoluble fiber 4g; sugars 4g; protein 10g; vitamin a 2344.7IU; vitamin c 80.2mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.1mg; vitamin b6 0.2mg; folate 60.3mcg; vitamin b12 0.3mcg; sodium 342mg; potassium 394mg; calcium 197mg; iron 1.7mg.
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