Southwestern Stuffed Peppers
These Southwestern Stuffed Peppers are a spicy treat that are low-calorie, easy to make and super tasty.
Yield: 4 peppers
Ingredients
- 1 Tbsp. olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 jalapeño peppers seeded and diced
- 1 cup long-grain brown rice
- 3 cups vegetable broth
- 2 cups black beans cooked or from a can
- 1 Tbsp. ground cumin
- 1/2 tsp. cayenne pepper
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 15.5 oz. can diced tomatoes do not drain
- 4 bell peppers tops cut off and seeded
- 1 Tbsp. cilantro chopped
Instructions
- Preheat oven to 400° F.
- In a stock pot or Dutch oven, heat oil over medium heat and then add onion, garlic and jalapeño peppers. Cook until onions are translucent, about 4 minutes.
- Add rice to pot and continue to cook for 2 minutes.
- Add vegetable broth to pot and bring to a boil. Reduce to a simmer and cook for 20 minutes or until rice is done.
- Stir in beans and tomatoes.
- Place bell peppers in an oven-safe dish. Divide the rice and beans mixture among the 4 peppers and replace pepper tops. Cover dish with tin foil and heat in the oven for 40 minutes or until peppers are soft.
- Top with cilantro and your favorite toppings and serve.
Notes
This recipe is gluten-free.
It can also be made oil-free if you omit the first ingredient and substitute vegetable broth, water or wine.
It can also be made oil-free if you omit the first ingredient and substitute vegetable broth, water or wine.
Nutrition
Serving: 1g