• Bean And Rice Stuffed Peppers

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    • 6 med Sweet red, yellow, or possibly orange peppers
    • 1 1/2 c. Cooked long grain rice (no salt or possibly fat)
    • 1/2 c. Minced onion
    • 1 can (15 ounce) red kidney beans, rinsed and liquid removed
    • 1 can (14 1/2 ounce) no salt-added stewed tomatoes, undrained
    • 1 can (4 ounce) minced green chilies, liquid removed (to taste, the little ones do not like it so warm)
    • 1 tsp Chili pwdr
    • 1 1/2 c. Shredded ff sharp cheddar cheese, divided


    1. (Cook Healthy Cook Quick)
    2. Prep time: 20 minutes
    3. Cook time: 30 minutes
    4. Cut tops off peppers and remove seeds. Cook tops and bottoms of peppers in boiling water 5 minutes. Drain peppers, set aside. Combine rice and next 5 ingredients in a medium bowl. Stir in 1 c. cheese. Spoon mix proportionately into peppers, and replace pepper tops. place peppers in a 11x7x2 baking dish. Add in warm water to dish to a depth of 1/2 inch. Bake uncovered, at 350 degrees F for 25 minutes. Sprinkle with remaining cheese. Bake additional 5 minutes or possibly till cheese melts.
    5. Serves 6.

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