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Bean and Rice Stuffed Peppers

6 md Sweet red, yellow, or orange peppers
1 1/2 c Cooked long grain rice (no salt or fat)
1/2 c Chopped onion
1 cn (15 oz) red kidney beans, rinsed and drained
1 cn (14 1/2 oz) no salt-added stewed tomatoes, undrained
1 cn (4 oz) chopped green chilies, drained (to taste, the little ones don't like it so hot)
1 ts Chili powder
1 1/2 c Shredded ff sharp cheddar cheese, divided


Cut tops off peppers and remove seeds. Cook tops and bottoms of peppers in boiling water 5 min. Drain peppers, set aside. Combine rice and next 5 ingredients in a medium bowl. Stir in 1 c. cheese. Spoon mixture evenly into peppers, and replace pepper tops. place peppers in a 11x7x2 baking dish. Add hot water to dish to a depth of 1/2 inch. Bake uncovered, at 350 degrees F for 25 min. Sprinkle with remaining cheese. Bake additional 5 min or until cheese melts. Serves 6.


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