Stuffed Bell Peppers with Mexican Rice
Flavorful, vegetarian-friendly stuffed peppers that make a perfect healthy dinner or lunch option!
Servings: 4 people
Calories: 316kcal
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 2 garlic cloves minced
- 1 green chili pepper chopped (optional)
- 1 zucchini diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup brown rice dry
- 13.5 ounces canned black beans drained and rinsed
- 13.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 3 cups low sodium vegetable broth divided
- 4 bell peppers tops and seeds removed
- 1 cup shredded cheddar cheese divided
Instructions
- In a saucepan, heat olive oil over medium-high heat.
- Sauté onion, stirring for 3-4 minutes.
- Add garlic, green chili pepper, zucchini, cumin, garlic powder, salt, and black pepper. Cook for 5-6 minutes.
- Add and mix together rice, black beans, diced tomatoes, tomato paste and 2 cups vegetable broth.
- Cook until the liquid starts to bubble, reduce heat, cover with a lid and simmer until the rice is tender and the liquid has been absorbed.
- Meanwhile, preheat oven to 400 °F and put bell peppers into a baking dish.
- Once the Mexican rice is finished, stir in ¾ cup cheese and then spoon into the bell peppers.
- Pour 1 cup vegetable broth into the baking dish and cover with tin foil.
- Bake for 20 minutes, remove foil, sprinkle tops with the remaining cheese, and bake for another 5 minutes.
Nutrition
Serving: 1pepper | Calories: 316kcal | Carbohydrates: 49g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 1081mg | Potassium: 1066mg | Fiber: 14g | Sugar: 12g | Vitamin A: 4375IU | Vitamin C: 178mg | Calcium: 221mg | Iron: 5mg |
| SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13