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.



Ingredient Checklist


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

  • 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.


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

Nutrition Facts

217 calories; 8 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 22 mg cholesterol; 342 mg sodium. 394 mg potassium; 26 g carbohydrates; 4 g fiber; 4 g sugar; 10 g protein; 0 g trans fatty acid; 2345 IU vitamin a; 80 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 60 mcg folate; 0 mcg vitamin b12; 197 mg calcium; 2 mg iron;