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Simple Stuffed Bell Peppers
  • 45 MINUTES COOK TIME
  • 60 MINUTES TOTAL TIME
PHOTO BY LAURA HEINEMAN
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Ingredients

  • 4 red bell peppers, or any other color
  • 1 tomato
  • 1-15 oz can black beans
  • 1 C brown rice, uncooked
  • 1 C Salsa
  • Salt to taste
  • 1 C shredded cheddar cheese, reduced fat

Directions

Mise en place

  • Preheat the oven to 400°F.
  • Wash and dry produce.
  • Cut the tops off the peppers and spoon out the seeds.
  • Slice tomato.
  • Drain and rinse the black beans.
  • Measure out the ingredients.

Prepare

  • Cook brown rice according to package directions.
  • Combine the beans, rice, salsa and salt.
  • Spoon about 3 Tbsp of the mixture into the bottom of each pepper.
  • Place a slice of tomato on top of the mixture and sprinkle with 2 Tbsp of shredded cheese.
  • Spoon about 3 Tbsp of the mixture again to fill the pepper completely.
  • Bake peppers for 30 minutes, top each with 2 Tbsp of cheese and continue baking for 15 minutes more.
  • Remove from oven and let rest for 5 minutes.

Serve

  • Serve and enjoy!

Recipe in Action

All Categories:
  • 4 Servings
  • Difficulty: Intermediate
Click here for Nutrition Facts Nutrition Tip

Red peppers are a great source of vitamin C and vitamin A.

Cultural Facts

The stuffing of bell peppers originated in Spain, more specifically Basque Country. Usually a piqullo pepper is used, but bell peppers are frequently used in the United States.

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