Little Sunny Kitchen · by Diana★ 5.0 (21)
Vegetarian Stuffed Peppers
NUTRITION · PER SERVING25M COOK
CAL 30%·PRO 50%
CARBS 76G51% OF CAL
12G FIBER46G OTHER17G TOTAL SUGAR
FAT 24G36% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers stuffed with seasoned rice, black beans, corn, and cheese. A quick, colorful vegetarian main with Mexican flavors, ready in under 30 minutes.
mainmexicanbowlbeans🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4-5 large red bell peppers
- 2 tablespoons olive oil (divided)
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- ½ cup uncooked long grain rice
- 1 ½ cups vegetable stock
- 1 14.5-ounce can diced tomatoes (not drained)
- 2 tablespoons taco seasoning
- 1 15-ounce can black beans (drained and rinsed)
- 1 15-ounce can corn (drained)
- 1 ½ cups shredded cheese (a blend of cheddar and Monterey Jack or mozarella)
- Salt (to taste)
- Fresh cilantro (chopped (for garnish, optional))
- 1 lime (cut into wedges (for serving, optional))
At a glance
PER SERVING · TIME 25M
CAL 30%·PRO 50%
CARBS 76G51% OF CAL
12G FIBER46G OTHER17G TOTAL SUGAR
FAT 24G36% OF CAL
11G 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
- 5m
- Cook
- 20m
- Sodium
- 1694mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1048mg
- Calcium
- 403mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1694MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.