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Black Bean and Rice Stuffed Peppers

  • Prep 10 min
  • Total 40 min
  • Ingredients 12
  • Servings 6

Ingredients

3
large red or green bell peppers, cut lengthwise in half, seeds removed
1
can (15 oz) Progresso™ black beans, drained, rinsed
3/4
cup cooked white rice
4
medium green onions, sliced (1/4 cup)
1/4
cup chopped fresh cilantro
2
tablespoons vegetable oil
2
tablespoons lime juice
1/2
teaspoon salt
1
clove garlic, finely chopped
1
plum (Roma) tomato, diced
1/2
cup crumbled queso fresco cheese (2 oz)
Additional chopped fresh cilantro, if desired
2008 © and ®/™ of General Mills Progresso is a registered trademark of Pet, Incorporated, used with permission.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
220mg
9%
Potassium
410mg
12%
Total Carbohydrate
23g
8%
Dietary Fiber
6g
26%
Sugars
5g
Protein
6g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
90%
90%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In 6-quart Dutch oven, heat about 3 quarts (12 cups) water to boiling. Add bell pepper halves; cook uncovered 1 minute. Remove pepper halves from boiling water; immediately plunge into ice water until cold. Drain.
  • 3 In medium bowl, mix beans, rice, onions, 1/4 cup cilantro, oil, lime juice, salt and garlic until blended. Stir in tomato and cheese. Spoon mixture evenly into pepper halves. Place in baking dish; cover tightly with foil.
  • 4 Bake 25 to 30 minutes or until peppers are tender. Sprinkle with additional cilantro.

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