Tastes Better From Scratch · by Lauren Allen★ 5.0 (38)
Vegetarian Stuffed Peppers
NUTRITION · PER SERVING60M COOK
CAL 17%·PRO 30%
CARBS 44G51% OF CAL
8G FIBER29G OTHER7G TOTAL SUGAR
FAT 12G32% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers filled with rice, black beans, corn, and tomato sauce, baked until tender. Colorful and satisfying, a vegetarian main with layers of flavor.
mainamericanbeans🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 sweet bell peppers ( (red, yellow, or orange))
- 1 1/2 cups cooked rice ((white, brown, cauliflower rice or quinoa))
- 1 Tablespoon olive oil
- 1 small onion (, diced)
- 3 garlic cloves (, minced)
- 1 14.5 ounce can diced tomatoes with green chiles (, mild)
- 1 14 oz can black beans (, drained and rinsed)
- 1 cup frozen corn
- 4 green onions (, chopped)
- 2 Tablespoons Taco Seasoning*
- 3/4 teaspoon black pepper (, plus more to taste)
- 1 1/2 cups shredded cheese (, Mexican blend or pepperjack cheese, divided)
- ¼ cup chopped fresh cilantro
At a glance
PER SERVING · TIME 60M
CAL 17%·PRO 30%
CARBS 44G51% OF CAL
8G FIBER29G OTHER7G TOTAL SUGAR
FAT 12G32% OF CAL
5G SAT7G 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
- 10m
- Cook
- 50m
- Sodium
- 765mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 583mg
- Calcium
- 250mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 765MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.