Spicy Stuffed Peppers
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Serves4 (1 pepper each)
SWAP ScoreWhat's this?
Ingredients
- 1 teaspoon canola oil
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 1 jalapeno remove seeds for less spice
- 1 tablespoon chili powder
- 1/2 teaspoon cumin, ground
- 1 14.5-ounce diced tomatoes
- 1 cup brown rice, cooked
- 1 cup corn, frozen thawed and drained
- 1 15-ounce can pinto beans, drained and rinsed
- 4 medium red bell peppers tops removed
Directions
- Preheat oven to 350 degrees F.
- Heat oil in a skillet over medium high heat. Add the onion and cook about 3 minutes until it starts to wilt.
- Add the garlic, jalapeno, chili powder and cumin and combine well. Cook for another 2-4 minutes.
- Stir in the tomatoes, rice, corn and beans. Continue cooking until the liquid disappears and sauce is thick, about 5-10 minutes.
- Spoon filling into the peppers and set in a baking dish.
- Cover and bake for 45 minutes, or until peppers are tender.
Recipe Tips
Serve with sliced avocados, or a tomato-cucumber salad.
Use any type of pepper- green, orange, yellow, or cubanelle work well.
Nutrition Facts
Spicy Stuffed Peppers
Amount Per Serving
Calories 310
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 415mg
17%
Potassium 922mg
26%
Total Carbohydrates 61g
20%
Dietary Fiber 7g
28%
Sugars 12g
Protein 13g
26%
Vitamin A
91%
Vitamin C
365%
Vitamin D0%
Calcium
11%
Iron
20%
* Percent Daily Values are based on a 2000 calorie diet.
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