When you place the peppers on the baking pan, add a little water to the pan so that the peppers don't burn.
Notes: Vegetarian, High-fiber, Gluten-free
INGREDIENTS | SERVES 4
- 4 green bell peppers
- 6 cups water
- 1 (15-ounce) can pinto beans, rinsed and drained
- 2 cups whole kernel corn
- ¾ cup low-fat shredded cheddar cheese
- ½ tablespoon vegetable oil
- 1 clove garlic, crushed
- ½ onion, chopped
- 1 teaspoon black pepper
Preheat oven to 375°F.
Cut off the tops of the green peppers. Remove the seeds.
Boil 6 cups of water; add peppers and cook for 5 minutes. Remove peppers, place upside down on a paper towel to drain.
Mix all remaining ingredients in a medium bowl. Divide ingredients evenly among peppers and stuff them. Place peppers on a baking dish, filled side up; bake about 20 minutes. Serve hot.
PER SERVING Calories: 278 | Fat: 6 g | Protein: 14 g | Sodium: 105 mg | Carbohydrates: 41 g | Fiber: 8 g
Stuffed peppers is another meal that is traditionally made with meat but doesn't have to be. In fact, there are lots of varieties, some including rice, others including bread, and so on. If you're vegetarian or simply looking for a lighter meal, try this meatless version. You'll find it's just as satisfying as any other variation.