Vegetarian Stuffed Peppers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers stuffed with seasoned brown rice, black beans, corn, and cheese, baked until tender. Hearty and satisfying vegetarian fare that can be prepared ahead and freezes well.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ¾ cups uncooked brown rice (or white rice (or 2 cups cooked leftover rice))
- 6 bell peppers (any color)
- 1 tablespoon olive oil
- ¾ cup finely chopped yellow onion
- 3 cloves garlic (minced)
- 15 ounce can diced tomatoes
- 8 ounce can tomato sauce (¾ cup)
- 15 ounce can black beans (rinsed and drained)
- 1 cup canned corn (drained, or frozen corn)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup shredded Mexican cheese blend (or sharp cheddar cheese or Monterey jack, 4 ounces, divided)
- chopped fresh cilantro (optional, for garnish)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 35m
- Sodium
- 843mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 685mg
- Calcium
- 213mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 843MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.