VEGETARIAN MEXICAN STUFFED PEPPERS
Make and share this Vegetarian Mexican Stuffed Peppers recipe from Food.com.
Provided by emilyodgers
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400.
- Parboil halved bell peppers for 5 minutes.
- Sauté onions and green peppers in skillet until heated thoroughly. Add cooked rice, drained black beans, and tomato sauce and cook for an additional 5 minutes. Remove from heat and stir in ½ cup of cheese. Spoon mixture into pepper halves and then place in 9 x 13 glass baking dish. Pour hot water in the bottom of the dish and cover with aluminum foil.
- Bake for 30 minutes; sprinkle with remaining cheese and bake uncovered for an additional 10 minutes.
Nutrition Facts : Calories 278.7, Fat 10.2, SaturatedFat 6.2, Cholesterol 29.7, Sodium 483.4, Carbohydrate 33.2, Fiber 11.3, Sugar 8.4, Protein 16.6
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #rice #vegetables #mexican #vegetarian #dietary #pasta-rice-and-grains #peppers
You'll also love
