Bean-Stuffed Bell Peppers

Print Recipe
Bean-Stuffed Bell Peppers
  1. Heat oven to 350°F. Spray 9-inch square or 12x8-inch pan with nonstick cooking spray. Cut peppers in half lengthwise: remove stems, seeds and membranes. Place pepper halves in boiling water for 5 minutes or until slightly softened; drain, Set aside.
  2. In large bowl, combine kidney beans, % cup of the tomato sauce, corn, rice, green onions, teaspoon oregano and garlic powder; mix well. Fill each pepper half with 1/6 of bean mixture; place in spray-coated pan.
  3. Bake at 350°F. for 30 minutes. Sprinkle cheese over each pepper half; bake an additional 3 to 5 minutes or until cheese is melted.
  4. In small saucepan, heat remaining tomato sauce and 1/4 teaspoon oregano. Serve warm sauce over hot stuffed peppers.
Recipe Notes

Nutritional Information

Per Serving:

Calories 130

Protein 7 grams

Carbohydrate 21 grams

Dietary Fiber 4 grams

Fat 2 grams

Saturated 1 gram

Cholesterol 4 grams

Sodium 450 mg

Do you want to make a difference in your community?

Help connect students to careers, professionals to communities, and communities to better health.

Leave a Reply

Your email address will not be published. Required fields are marked *

CCAHEC is closed today due to electrical issues in the building. If you need to contact us, please use the contact link in the menu bar below, or call us and leave a voicemail. Have a great day!
Follow us on Facebook