Vegetarian Stuffed Peppers with Black Beans and Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell pepper boats stuffed with black beans, rice, corn, and cheese, topped with cilantro-avocado sauce. Colorful, satisfying vegetarian main with fresh flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 6- 3 large bell peppers
- 1/3 cup diced bell pepper
- 2 cups yellow rice ((cooked via package instructions))
- 1/3 cup corn ((fresh, frozen, or canned))
- 1/3 cup onion
- 1/3 cup chopped tomato
- 2-4 oz grated pepper jack cheese
- season to taste
- Add any extra veggies/cheese/beans/protein as desired - go crazy!
- shredded cheddar or pepper jack cheese
- sour cream or plain Greek yogurt
- fresh cilantro
- sliced jalapeños
- fresh or leftover grilled/roasted/sautéed veggies
- fresh chopped avocado
- guacamole
- pico de gallo
- salsa verde
- salsa
- 1 avocado
- 2 TBSP cream cheese
- 1/2 cup sour cream or plain greek yogurt
- 1/2 bunch of cilantro (stems removed)
- 2 jalapeno peppers (seeds/veins/stem removed)
- 2 large cloves of garlic
- pinch of salt + pepper
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1900mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1041mg
- Calcium
- 357mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1900MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.