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Add a photoA nutritious meal in a vegetable cup: red bell pepper stuffed with beans and rice. It is a good way to use left over cooked rice. Enjoy it as a everyday dinner meal with a salad and buttered kale.
2007-2012 Netta Belle's Choice cookbookinabox "Reg. U.S. Pat.& Trdmk. Off." All rights reserved.
Ingredientes
- 2 large red bell peppers
- 1 cup of long grain rice
- 1 cup of chicken broth
- 1 cup of water
- 16 ounces fat free refried beans
- 2 tablespoons of tomato paste
- 1 tablespoon grated onion
- 1 tablespoon of hot sauce or to taste
- 2-3 tablespoons of chicken broth
- 1/2 cup of shredded Colby cheese
Direcciones
- Cut the washed red bell peppers in half lengthwise.
- Remove the white membrane from inside the peppers.
- Parboil pepper halves in boiling water for 3 minutes.
- Remove, drain and set aside.
- Mix the broth and water in sauce pan, add the rice.
- Bring to boil, simmer until tender and liquid absorbed. Keep warm.
- In a small sauce pan or microwave dish, mix together beans, tomato paste, grated onion and hot sauce.
- Add broth to make a thinner blend of the beans in needed.
- Mix togther 1 1/2 cup of rice and 1 1/2 cup bean mixture.
- Lightly oil casserole dish which will hold peppers upright.
- Put the beans and rice mixture in the prepared red peppers.
- Set into the greased casserole dish.
- Add shredded Colby cheese on top of peppers.
- Bake 20-30 minutes to heat the peppers and melt the cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 4 servings | |
| Calories 352 | |
| Calories from Fat 50 | 14% |
| Total Fat 5.67g | 7% |
| Saturated Fat 3.09g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 819mg | 34% |
| Potassium 760mg | 22% |
| Total Carbs 59.58g | 16% |
| Dietary Fiber 8.2g | 27% |
| Sugars 5.19g | 3% |
| Protein 14.54g | 23% |
