dinner
Peppers Stuffed with Rice and Beans
Ingredients, directions and serving information for Peppers Stuffed with Rice and Beans.
Original recipe text is provided in English.
Servings: 4
Total time: 105 min
Ingredients
- 1 cup uncooked brown rice
- 1 can low-sodium black beans
- 6 bell peppers
- 1 cup reduced-fat cheddar cheese
- 1 tomato
- 1 cup salsa
- salt
Instructions
- Wash hands with soap and water.
- Preheat the oven to 400 °F.
- Cook brown rice according to package directions.
- Wash the peppers under running water.
- Cut the tops off the peppers and spoon out the seeds.
- Cut up two peppers and leave four to fill with the rice mixture.
- Drain and rinse the black beans.
- Combine the chopped up peppers, beans, rice, salsa, tomato and salt (optional).
- Spoon about 3 tablespoons of the mixture into the bottom of each pepper.
- Sprinkle with 2 tablespoons of cheese.
- Repeat steps 8 and 9 to fill the pepper completely, but do not top with cheese.
- Bake peppers for 30 minutes.
- Top each pepper with 2 tablespoons of cheese and continue baking for 15 minutes more.
Source-reported nutrition per serving
serving Size1/4 of recipe
calories439 calories
protein21g
carbohydrate73g
fat8g
saturated Fat4g
fiber13g
sugar8g
sodium603mg
cholesterol21mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
