Peppers Stuffed with Rice and Beans

75 min · Serves 4

Based on a recipe from Adapted from Simple Stuffed Peppers, Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project, via USDA MyPlate Kitchen

What goes in

• 1 cupuncooked brown rice
• 1 canlow-sodium black beans
• 4bell peppers
• 1 cupshredded reduced-fat cheddar cheese
• 1tomato
• 1 cupsalsa
• salt (optional)

How to cook it

1. Preheat your oven to 400 °F and cook the brown rice following the package instructions.
2. Slice off the tops of the bell peppers and hollow out the seeds and white membranes.
3. Rinse and thoroughly drain the canned black beans.
4. Stir together the cooked rice, drained beans, salsa, and salt to taste if desired.
5. Add about 3 tablespoons of the rice and bean mixture into the base of each hollowed pepper.
6. Cover the mixture in each pepper with a tomato slice, then sprinkle on 2 tablespoons of cheddar.
7. Fill the peppers to the top with another layer of rice mixture and a tomato slice, keeping cheese off for now.
8. Place the peppers in the oven and bake for 30 minutes.
9. Distribute the remaining cheese over the top of each pepper and continue baking for 15 minutes more.

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