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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Recipe Summary

prep:
15 mins
bake:
40 mins at 425°
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; total fat 8g; saturated fat 4g; polyunsaturated fat 0g; monounsaturated fat 2g; cholesterol 22mg; sodium 342mg; potassium 394mg; carbohydrates 26g; fiber 4g; sugar 4g; protein 10g; trans fatty acid 0g; vitamin a 2345IU; vitamin c 80mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 60mcg; vitamin b12 0mcg; calcium 197mg; iron 2mg.
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Reviews

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