This recipe delivers bold taste wrapped up in a bright package.
This Southwestern Stuffed Peppers recipe delivers bold taste wrapped up in a bright package. Made with entirely clean ingredients, this vegetarian-friendly dish will fill you up with its high protein and fiber content. The peppers make a healthy and portable weekday lunch or side dish bursting with savory southwestern flavors.
Low-glycemic brown rice will hook you up with lasting energy. Large red bell peppers are cooked and jam-packed with a delectable mixture of beans, rice, corn kernels, and tomato sauce. The melty cheese coating the pepper tops will make your taste buds sing.
Southwestern Stuffed Peppers
Ingredients
- 1 cup brown rice cooked (from 1/3 cup uncooked rice)*
- 4 red bell peppers large, tops cut off and seeds and white ribs scraped out
- 2 tablespoons extra virgin olive oil divided
- 1/2 cup onions chopped
- 1 garlic clove minced
- 15 ounces kidney beans can, rinsed and drained
- 1 cup corn kernels frozen
- 1 cup tomato sauce can (from 8 ounce BPA free can or carton)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/4 cup cilantro chopped
- 1/4 cup cheddar reduced-fat, grated
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
Instructions
- *Add 1/3 cup rice, well rinsed, to 2/3 cup water. Bring to a boil over high heat. Stir once, reduce heat to lowest setting, and cover. Allow to cook for 25-30 minutes, or until all water is absorbed.
- Preheat oven to 375 degrees. Place all bell peppers on a nonstick or parchment-lined baking sheet.
- Heat olive oil in large sauté pan over medium heat and add the onions. Sauté for about 5 to 8 minutes, until softened and translucent. Add garlic and cook for an additional 30 seconds.
- Remove from heat. Mix all ingredients besides the bell peppers and cheese in a bowl and fill each pepper. Sprinkle each with cheese.
- Bake for 20- 25 minutes, until completely cooked through.
Nutrition Information
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