Vegetarian Stuffed Peppers
A heart healthy recipe for stuffed peppers filled with brown rice, vegetables and cheese for a Mexican flavor influence.
I usually like to adjust this recipe with adding more tomato sauce and heating up the bell peppers in it. By adding some spices that our taste buds love, we create a bullion that we can pour over the bell peppers. I love tomato sauces! Don’t be afraid to experiment! All to the best to bring variety and the goodness of beans and veggies in one dish!
Protein, fiber, magnesium (avoid those muscle cramps!), B vitamins and folic acid to name a few powerful ingredients within this beautiful and colorful recipe.
Add All the Goodness of Beans and Veggies!
— Celebrate Woman (@DiscoverSelf) June 29, 2015
- No-Stick Cooking Spray
- 2 large green, red or yellow bell peppers
- 1/2 cup instant brown rice, uncooked
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic salt
- 1 can (10 oz each) Diced Tomatoes & Green Chilies – No Salt Added, drained
- 1-1/2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
- 1 can (8 oz each) Your Favorite Tomato Sauce, divided
- 1/3 cup shredded sharp Cheddar cheese
- 1. Preheat oven to 400°F. Spray 8x8-inch glass baking dish with cooking spray. Cut bell peppers lengthwise through stem into halves. Remove and discard seeds and membranes. Place peppers, cut-side down, in dish. Bake 15 minutes or until tender.
- 2. Meanwhile, prepare rice according to package directions, adding cumin and garlic salt. Add drained tomatoes, mixed vegetables and half of tomato sauce to cooked rice; stir to combine.
- 3. Divide rice mixture and place inside peppers. Top with remaining tomato sauce; sprinkle with cheese.
- 4. Cover dish with aluminum foil. Bake 20 minutes or until peppers are hot and cheese melts.
- Each stuffed peppers has about 14 grams of protein.