Rice and Bean Stuffed Peppers

Ingredients

• 1 su bardağı pişmemiş esmer pirinç · 299 kcal
• 1 kutu (425 g) az sodyumlu siyah fasulye, süzülmüş ve durulanmış · 617 kcal
• 6 adet dolmalık biber (renkli) · 198 kcal
• 1 su bardağı rendelenmiş yarım yağlı cheddar peyniri · 507 kcal
• 1 adet domates, doğranmış · 37 kcal
• 1 su bardağı salsa sosu · 97 kcal
• Tuz (isteğe bağlı)

Method

1. Preheat your oven to 400°F (200°C). Cook the brown rice according to the package instructions and set aside.
2. Wash all the bell peppers. Cut the tops off, scoop out the seeds, and set four whole peppers aside for stuffing. Finely chop the remaining two peppers.
3. In a large bowl, combine the cooked brown rice, drained black beans, chopped peppers, chopped tomato, salsa, and salt to taste.
4. Layer the filling into the four whole peppers: spoon about 3 tablespoons of the rice mixture into each, sprinkle with 2 tablespoons of cheddar cheese, and repeat until filled (saving the final cheese layer for the end).
5. Place the stuffed peppers in a baking dish and bake for 30 minutes. Top each pepper with the remaining cheese and bake for an additional 15 minutes until the cheese is melted and bubbly.

← All recipes