Southwest Stuffed Bell Peppers

2012-08-27
  • 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.

 

Ingredients

  • 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

Method

Step 1

In a non stick pot, add brown rice and onion. Cook for 5 minutes until onion begins to soften.

Step 2

Add tomatoes, 2 cups of water and chili powder to rice. Cover and let cook until water is absorbed.

Step 3

Preheat oven to 350f.

Step 4

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.

Step 5

Remove from water and place the peppers in a small pan.

Step 6

Place beans in a non stick pan, add taco seasonings, and 3 tablespoons of water.

Step 7

Mix well, and add cooked rice mixture.

Step 8

Continue to cook until beans are warm.

Step 9

Scoop rice and bean mixture into bell peppers.

Step 10

Place them in the oven for 10 minutes.

Step 11

Remove from oven and top with your favorite taco sauce or salsa.

Plant based food, micro brews, punk rock, and running are what I am about.

More From This Chef »
Average Member Rating

(4.1 / 5)

4.1 5 16
Rate this recipe

16 people rated this recipe

Related Recipes:
  • Bowl of colorful veggies with a small bowl of green tahini dressing

    Rainbow Veggie Bowl with Cilantro Tahini Dressing

  • Nutritional Yeast & Tahini Coated Brussles Sprouts Served on a White Platter

    ‘Cheesy’ Roasted Tahini Brussels Sprouts

  • Barley and Bean Soup | Plant-Based on a Budget | #barley #bean #soup #vegan #budget #plantbasedonabudget

    Barley and Bean Soup

  • Tamales filled with Black Beans and Sweet Potato

    Easy Tamales

  • Holiday Wreath Vegetable Tray | Plant-Based on a Budget | #veggies #tray #holiday #wreath #vegan #hummus #plantbasedonabudget

    Holiday Wreath Vegetable Tray