Southwest Stuffed Peppers

MexicanStuffedPeppers web

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients

  • 1 1/2 cups cooked brown rice
  • 3 large red or green bell peppers
  • 1 tablespoon canola oil
  • 1 cup diced onion
  • 2 cloves garlic, finely minced
  • 1 cup frozen corn
  • 1 cup canned black beans, drained and rinsed
  • 2 tablespoons reduced-sodium taco seasoning spice blend (such as McCormick 30% Less Sodium Taco Seasoning Mix)
  • 1 cup salsa
  • 1 can (6 ounces) tomato paste
  • 1 cup shredded reduced-fat sharp cheddar cheese, divided
  • 6 tablespoons reduced-fat sour cream
  • Chopped cilantro (optional garnish)

Instructions

Cook rice according to package directions, omitting the salt and fat. To prepare peppers, bring water to a boil in a large stock pot. Cut peppers in half lengthwise and remove seeds. Place seeded pepper halves in boiling water and cook until crisp-tender, about 2 to 3 minutes. Remove from water with tongs and place onto paper towels to drain before stuffing. Heat oil in a nonstick skillet over medium heat. Add the onion and garlic and sauté until the onions soften, about 3 to 5 minutes. Add the corn, black beans, brown rice and taco seasoning mix; cook until heated through. In a bowl combine the salsa and tomato paste and add to the rice mixture. Add 2/3 cup shredded cheese and stir to combine. Place pepper halves in a 13-by-9-inch pan and stuff each pepper half with rice mixture. Top pepper halves with the remaining 1/3 cup shredded cheese. Place in a preheated 350 degrees oven and bake for 25 to 30 minutes. To serve, top each stuffed pepper with 1 tablespoon sour cream and garnish with chopped cilantro, if desired.


Nutritional Info

  • Calories = 283
  • Fat = 9 gm
  • Saturated fat = 4 gm
  • Trans fat = 0 gm
  • Cholesterol = 21 mg
  • Protein = 12 gm
  • Sodium = 580 mg
  • Carbohydrate = 39 gm
  • Fiber = 5 gm
  • Calcium = 326 mg
  • Calories from fat = 29%

Food exchanges: 2 starch, 2 vegetable, 1 meat