Description
Healthy and filling stuffed peppers without the meat.
Ingredients
Scale
Ingredients:
- 4 large green, red, orange or yellow bell peppers (cored, seeded and sliced in half lengthwise)
- 1 small avocado (peeled, pitted and thinly sliced)
- hot sauce (for serving)
- sour cream (for serving)
Ingredients for the stuffing:
- 1 1/2 cups cooked brown rice
- 2 medium tomatoes (seeds removed, finely chopped)
- 1 tablespoon thyme leaves (chopped)
- 1 medium red onion (finely chopped)
- 1 small yellow summer squash (finely chopped)
- 1 jalapeno (finely chopped)
- 1/2 cup canned black beans (rinsed and drained)
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon kosher salt
- freshly ground black pepper (to taste)
- 1/2 cup freshly grated parmesan cheese
Instructions
How to make stuffed peppers
- Preheat oven to 375ºF.
- Cover a baking tray with parchment paper and set aside.
- In a large bowl, add all the ingredients for the stuffing and mix well. Taste and season with more salt and pepper if needed.
- Place the peppers facing up on the tray and stuff evenly with rice mixture and top with grated parmesan.
- Cover the tray with foil and bake in the oven for 30 minutes.
- Remove foil and increase heat to 400ºF. Bake for an additional 15-20 minutes or until peppers are tender.
Optional
- Serve topped with avocado, hot sauce and/or sour cream.
Nutrition
- Serving Size: 1 half stuffed pepper
- Calories: 458
- Sugar: 6.3 g
- Sodium: 559.5 mg
- Fat: 8.3 g
- Saturated Fat: 8
- Carbohydrates: 19.9 g
- Fiber: 5.8 g
- Protein: 6.2 g
- Cholesterol: 3.6 mg
