Stuffed Tex-Mex Bell Peppers
Recipe - Welcome
Stuffed Tex-Mex Bell Peppers
0
Servings4
Cook Time80 Minutes
Calories555
Ingredients
4 bell peppers
1/4 cup plus 2 Tbs canola oil, divided
2 cups long-grain white rice
1/2 medium onion, diced
1 jalapeño, seeded and minced
1/2 tsp ground cumin
1/2 tsp salt
4 cloves garlic, finely chopped
1 cup tomato sauce
2 cups low-sodium chicken broth
2 medium limes, juiced
1/4 cup fresh cilantro, chopped
1 (15 oz) can black beans, rinsed
1 1/2 cups whole kernel corn
1/2 cup pico de gallo
Directions
- Preheat oven to 350° F. Cut the bell peppers in half, lengthwise. Scoop out and discard the seeds.
- Add 1/4 cup of oil to a large saucepan over medium heat. Add rice and onions. Sauté for 3 to 4 minutes. Add jalapeño, cumin, salt and garlic. Cook for 2 more minutes. Add tomato sauce and broth. Bring to a boil. Then, reduce heat to low, and cover. Let simmer for 15 minutes or until all liquid is absorbed. Cover, and let sit for 10 minutes.
- Stir the lime juice, cilantro, beans, corn and pico de gallo into the rice. Rub the inside and outside of the peppers with remaining 2 tablespoons of oil. Spoon the rice mixture into the bell peppers. Cook for 45 minutes or until peppers are tender.
Nutritional Information
Calories: 555, Fat: 16 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1197 mg, Carbohydrates: 88 g, Fiber: 12 g, Protein: 17 g.
0 minutes
Prep Time
80 minutes
Cook Time
4
Servings
555
Calories
Directions
- Preheat oven to 350° F. Cut the bell peppers in half, lengthwise. Scoop out and discard the seeds.
- Add 1/4 cup of oil to a large saucepan over medium heat. Add rice and onions. Sauté for 3 to 4 minutes. Add jalapeño, cumin, salt and garlic. Cook for 2 more minutes. Add tomato sauce and broth. Bring to a boil. Then, reduce heat to low, and cover. Let simmer for 15 minutes or until all liquid is absorbed. Cover, and let sit for 10 minutes.
- Stir the lime juice, cilantro, beans, corn and pico de gallo into the rice. Rub the inside and outside of the peppers with remaining 2 tablespoons of oil. Spoon the rice mixture into the bell peppers. Cook for 45 minutes or until peppers are tender.
