Southwest Stuffed Bell Peppers2012-08-27
- Yield : 4 Peppers
- Servings : 4
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
This is one of my favorite dishes to make for my family. It is can seem like a lot of work with all the different steps, but it all comes together quickly. These peppers are very filling, and very low in calories and fat. Top them with your favorite salsa, and play around with what you mix in.
- 4 Green Bell Peppers
- 1 Cup of Uncooked Brown Rice
- 1 Can of Fire Roasted Tomatoes
- 1 Cup of Diced Onion
- 2 Cups of Water
- 1 Can of Kidney Beans, rinsed and drained
- 1 Can of Black Beans, rinsed and drained
- 1 Tablespoon of Chili Powder
- 1 packet of your favorite taco seasoning
In a non stick pot, add brown rice and onion. Cook for 5 minutes until onion begins to soften.
Add tomatoes, 2 cups of water and chili powder to rice. Cover and let cook until water is absorbed.
Preheat oven to 350f.
While rice is cooking, cut tops off of bell peppers and remove seeds. Place peppers in large pot of boiling water. Let boil until peppers become light green, and soft.
Remove from water and place the peppers in a small pan.
Place beans in a non stick pan, add taco seasonings, and 3 tablespoons of water.
Mix well, and add cooked rice mixture.
Continue to cook until beans are warm.
Scoop rice and bean mixture into bell peppers.
Place them in the oven for 10 minutes.
Remove from oven and top with your favorite taco sauce or salsa.
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