Southwest Stuffed Peppers
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Southwest Stuffed Peppers

These peppers make a great mid-week family meal. Serve with a side salad or a cup of soup.

Yield: 4 servings

Preparation

Combine first 11 ingredients (rice through cheese) in a large bowl and mix thoroughly. Cut tops from bell peppers and reserve. Carefully remove seeds and discard. Rub peppers inside and out with olive oil. Fill each pepper with stuffing. Place reserved pepper tops on each pepper. Bake in a 350 F oven for 25 minutes. Serve with sour cream and salsa (optional).

Ingredients

  • 1 ½ cups rice, cooked
  • 1 cup black beans, canned or cooked
  • ½ cup corn, whole kernel
  • 3 tablespoons green onion, sliced
  • ½ cup tomato, fresh, diced
  • 1 tablespoon cilantro, chopped
  • 1 teaspoon cumin, ground
  • 1 tablespoon lime zest
  • ½ teaspoon salt
  • ¼ cup cheddar cheese, shredded
  • ½ teaspoon, Tabasco sauce
  • 4 bell peppers
  • 2 teaspoons olive oil
  • Salsa (optional)
  • Sour cream (optional)

Nutritional Data Per Serving

  • Calories: 228
  • Total Fat: 5 grams
  • Saturated Fat: 2 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 37 grams
  • Cholesterol: 7 milligrams
  • Protein: 10 grams

Original recipe by Mike Bacha, executive chef, Emory University Hospital

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