The Endless Meal · by Kristen Stevens★ 5.0 (20)
Vegetarian Enchilada Stuffed Peppers with Rice, Beans, and Corn
NUTRITION · PER SERVING85M COOK
CAL 23%·PRO 36%
CARBS 56G49% OF CAL
7G FIBER33G OTHER15G TOTAL SUGAR
FAT 19G38% OF CAL
6G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers stuffed with brown rice, black beans, and corn, topped with enchilada sauce and cheese. A hearty vegetarian main that can be made ahead.
mainmexicancasserolebeans🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on The Endless Meal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup brown rice
- 6 bell peppers
- 2 tablespoons olive oil
- 1 medium onion (minced)
- 3 cloves garlic (minced)
- 1 large carrot (diced small)
- 15 ounce can black beans (drained and rinsed)
- 1 cup frozen corn
- 14 ounce can enchilada sauce
- 1 ½ cups EACH: grated sharp cheddar and Monterey jack cheese
- Optional toppings: diced avocado, cilantro, lime, and sour cream (to serve)
At a glance
PER SERVING · TIME 85M
CAL 23%·PRO 36%
CARBS 56G49% OF CAL
7G FIBER33G OTHER15G TOTAL SUGAR
FAT 19G38% OF CAL
6G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 40m
- Sodium
- 761mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 651mg
- Calcium
- 255mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 761MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.