Rice and Bean Stuffed Peppers

This colorful dish is packed with fiber and plant-based protein from brown rice and black beans, making it a highly satisfying and heart-healthy meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 cup uncooked brown rice · 585 kcal in the whole recipe
• 1 can (15 oz) low-sodium black beans, drained and rinsed · 484 kcal in the whole recipe
• 6 bell peppers (any color) · 183 kcal in the whole recipe
• 1 cup reduced-fat cheddar cheese, shredded · 398 kcal in the whole recipe
• 1 tomato, chopped · 29 kcal in the whole recipe
• 1 cup salsa · 76 kcal in the whole recipe
• Salt (optional, to taste)

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.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.