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Stuffed Vegetarian Peppers With a Southwest Twist Recipe

Stuffed Vegetarian Peppers With a Southwest Twist Recipe

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Stuffed Vegetarian Peppers With a Southwest Twist

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Ingredients:

Serving

6 green peppers
1 1/2 cups uncooked rice
cilantro
2 (15 oz) cans pinto beans, drained
2 (15 oz) cans diced tomatoes, with liquid
1/2 onion
1/2 tsp ground cumin
1 (6 oz) can tomato paste
1/2 tsp salt
1/2 tsp ground pepper
1 tbsp olive oil

Directions:

Cook the rice according to the directions on the package. Remove the tops of the peppers and clean out the insides. Keep the tops and chop up 3 of them into small pieces. Chop the onion. Heat up a skillet pan with the olive oil. After the oil is hot, add the chopped pepper tops and onion. Cook this until they start to soften. Add the remaining ingredients stirring to combine. Finally add the rice which will absorb the liquid. Fill the peppers to the top with the mixture and bake them at 400 degrees for about 30 minuets.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	241.08 Kcal (1009 kJ)
Calories from fat	26.64 Kcal
		% Daily Value*
Total Fat	2.96g	5%
Sodium	224.39mg	9%
Potassium	365.48mg	8%
Total Carbs	48.65g	16%
Sugars	3.7g	15%
Dietary Fiber	3.97g	16%
Protein	5.69g	11%
Vitamin C	98.2mg	164%
Iron	2.3mg	13%
Calcium	29.6mg	3%

Amount Per 100 g
Calories	118.33 Kcal (495 kJ)
Calories from fat	13.07 Kcal
		% Daily Value*
Total Fat	1.45g	5%
Sodium	110.14mg	9%
Potassium	179.38mg	8%
Total Carbs	23.88g	16%
Sugars	1.81g	15%
Dietary Fiber	1.95g	16%
Protein	2.79g	11%
Vitamin C	48.2mg	164%
Iron	1.1mg	13%
Calcium	14.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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