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Southwestern Stuffed Peppers

Classic Southwestern ingredients stuffed into roasted peppers make a health, hearty entree.
Print Recipe
Calories: 308
Ingredients Method Notes

Ingredients
  

  • 1/3 cup low-sodium vegetable broth or 2 teaspoons extra-virgin olive oil for sautéing
  • 1 cup chopped onion
  • 3 cloves garlic, chopped
  • 1 cup uncooked wild rice
  • 1 1/4 cups water
  • 4 large red or yellow bell peppers
  • 1 cup frozen corn, thawed (or fresh)
  • 1 cup cooked black beans
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 14.5 ounce can diced tomatoes with green chiles, divided

Method
 

  1. Preheat the oven to 375 degrees F
  2. In a medium saucepan over medium heat, heat the broth or oil for sautéing. Add the onion and cook until soft and translucent, 4 to 5 minutes. Add the garlic and cook 1 minute more. Add the rice and water. Bring to a boil, then cover and simmer for 30 minutes or until the rice is al dente, adding more water if needed.
  3. Meanwhile, prepare the bell peppers by cutting off the. tops and scooping out the seeds and as much of the membranes as you can. Set aside.
  4. Put the uncooked rice in a large bowl Add the corn, black beans, salt, pepper, and 1 1/2 cups of the diced tomatoes and combine.
  5. In the bottom of a medium baking dish, spread the remaining tomatoes. Stand up the peppers in the baking dish and fill them with the rice mixture. Put the tops back on. Cover with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes.

Notes

per serving: calories: 308; Fat: 2g; Saturated fat: 0g; Carbohydrate: 65g; Fiber 11g; Sugar: 13g; Protein 14g; Iron: 4mg; Sodium: 523mg