Cooking oil spray
1 medium onion, chopped
3 cups cooked brown rice
1 (15 ounce) can diced tomatoes
1 (15 ounce) can black beans, rinsed and drained
4 large green peppers, washed
1 cup low-moisture part-skim mozzarella cheese, shredded
½ cup water
Stuffed Peppers
Servings: 4
Ingredients:
Directions:
- Preheat oven to 350 degrees.
- Spray a 9 x 13 pan with cooking oil spray.
- In a large bowl, mix onion, rice, tomatoes and beans. Set aside.
- Cut tops off peppers and remove seeds from inside.
- Pour ½ cup water in the 9x13 pan.
- Fill peppers with rice mixture and place in pan.
- Sprinkle shredded cheese on the stuffed peppers.
- Bake for 30-40 minutes or until peppers are tender.
Recipe Category
One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Stuffed Peppers
Servings: 4
Ingredients:
Cooking oil spray
1 medium onion, chopped
3 cups cooked brown rice
1 (15 ounce) can diced tomatoes
1 (15 ounce) can black beans, rinsed and drained
4 large green peppers, washed
1 cup low-moisture part-skim mozzarella cheese, shredded
½ cup water
Directions:
- Preheat oven to 350 degrees.
- Spray a 9 x 13 pan with cooking oil spray.
- In a large bowl, mix onion, rice, tomatoes and beans. Set aside.
- Cut tops off peppers and remove seeds from inside.
- Pour ½ cup water in the 9x13 pan.
- Fill peppers with rice mixture and place in pan.
- Sprinkle shredded cheese on the stuffed peppers.
- Bake for 30-40 minutes or until peppers are tender.
Nutrition Facts
4 serving per container
Serving size 1 pepper
| Amount Per Serving | ||
|---|---|---|
| Calories | 400 | |
| % Daily Value* | ||
| Total Fat 8g | 10% | |
| Saturated Fat 4g | 10% | |
| Trans Fat 0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 480mg | 21% | |
| Total Carbohydrate 67g | 24% | |
| Dietary Fiber 14g | 50% | |
| Total Sugars 7g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 18g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 282mg | 20% | |
| Iron 3mg | 15% | |
| Potassium 999mg | 20% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.