STUFFED BELL PEPPERS w. WILD RICE
Feeding a bunch of hungry kids was no easy undertaking for my mom, I’m sure. Stuffed peppers were one of her go tos. It’s easy to make a big batch and you can hide all sorts of veggies inside the delicious filling! It’s a healthy and tasty win for everyone around the dinner table!
Servings 6
Calories 322kcal
Ingredients
- 2 bell peppers halved vertically - stem to stern, seeded
- 2 medium onions chopped
- 2 tablespoons olive oil
- 2 teaspoons salt divided
- 1 teaspoon pepper
- ½ teaspoon chili flakes not too spicy but optional
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- 3 cups cooked rice (wild, white, brown, or mixed)
- 1 15oz. can black beans drained
- 1 quart homemade canned tomatoes or 2-15 oz cans
- ½ teaspoon worcestershire sauce
- 1½ cups medium or sharp cheddar cheese shredded
Instructions
- Preheat oven to broil.
- To cook pepper halves in oven, place peppers in baking dish. Cover bottom with water. Cover with foil, let cook 15-20 minutes, or until slightly tender. Dish will be very hot when stuffing peppers, but there's only the one dish! Alternatively, you can soften the peppers in the microwave. Place peppers in microwave safe bowl with 1-inch water. Cover. Cook 7-8 minutes. Continue to cook in 1-2 minute intervals until slightly tender.
- Heat large pot over medium heat. Add olive oil, onions, 1 teaspoon salt, and remaining seasonings. Saute 3-5 minutes until translucent. Add rice, beans, and tomatoes. Add remaining one teaspoon salt. Continue to cook, stirring frequently until warm throughout (5-8 minutes). Add salt and pepper to taste.
- Place bell pepper halves cut side up in baking dish. Scoop rice mixture into peppers, mounding slightly. Sprinkle with desired amount of cheddar cheese.
- Melt and brown cheese under broiler 5-7 minutes.
Notes
**protein option: This recipe originally included ground or shredded meat. If using raw meat, cook in pot before cooking the onions. If using turkey meat, add olive oil to pan. You can also use leftover meat. Add to mixture when adding rice, beans, and tomatoes.
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Nutrition
Calories: 322kcal | Carbohydrates: 37g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 1599mg | Potassium: 563mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2044IU | Vitamin C: 68mg | Calcium: 277mg | Iron: 3mg