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Correo Electrónico
Receta Slow Cooker Rice, Bean, and Veggie Stuffed Peppers (Meatless)
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Ingredientes
- 3 Large sweet red bell peppers
- 2 cups cooked brown rice
- 1 cup canned corn, drained (I used fire roasted)
- 1 small onion, diced
- 2 green onion, sliced
- 1 cup canned beans ( you can use any kind you like), rinsed and drained
- 1 - 10.75 oz. can of diced tomatoes with green chilies (mild or hot)
- 1 tsp. garlic powder
- 1 1/4 cup 2% shredded Mexican blend cheese
- salt and pepper, to taste
- 1 - 10 oz. can condensed tomato soup
- chopped cilantro, for garnish, if desired
- Spoon rice/bean/cheese mixture into each pepper half. (About a 1/2 cup per pepper half)
- Calories - 271.8, Total Fat - .5.5g, Carb. - 43.2g, Protein - 12.6g, Fiber - 6.7g
View Full Recipe at My Kitchen Adventures
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2020g | |
| Calories 1482 | |
| Calories from Fat 453 | 31% |
| Total Fat 50.72g | 63% |
| Saturated Fat 28.51g | 114% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 3402mg | 142% |
| Potassium 2799mg | 80% |
| Total Carbs 207.73g | 55% |
| Dietary Fiber 27.2g | 91% |
| Sugars 59.97g | 40% |
| Protein 60.45g | 97% |
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