Bell Peppers - Bean Stuffed

Photo by Carla W.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 3

    green, or a combination of green, red and yellow bell peppers

  • 1

    15 oz can dark red kidney beans

  • 1

    8 oz can tomato sauce

  • 1

    7 oz can Mexi-corn

  • 1/2

    c cooked rice

  • 1/4

    c chopped green onions

  • 1/2

    t oregano

  • 1/4

    t garlic powder

  • 1/3

    c shredded cheddar

  • 1/4

    t dried oregano

Directions

Heat oven to 350. Spray 9” pan with cooking spray. Cut peppers in half and remove stems and seeds. Place pepper halves in boiling water for 5 minutes. Drain and set aside. In large bowl, combine beans, ½ c tomato sauce, corn, rice, green onions, and ½ t oregano and garlic powder. Mix well. Fill each pepper half with 1/6 of the mixture. Bake at 350 for 30 minutes. Sprinkle cheese over pepper, and bake an additional 3-5 minutes or until cheese is melted. In small saucepan, heat remaining tomato sauce and ¼ t oregano. Serve warm sauce over hot stuffed peppers. 6 servings 130 calories

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