Vegetable Stuffed Peppers

When you place the peppers on the baking pan, add a little water to the pan so that the peppers don't burn.

INGREDIENTS | YIELDS 4 servings

  • 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
  1. Preheat oven to 375°F.

  2. Cut off the tops of the green peppers. Remove the seeds.

  3. Boil six cups of water; add peppers and cook for 5 minutes.

  4. Remove peppers, place upside down on a paper towel to drain.

  5. Mix all remaining ingredients in a medium bowl. Divide ingredients evenly among peppers and stuff them.

  6. Place peppers on a baking dish, filled side up, bake about 20 minutes. Serve hot.

Per Serving

  • Calories: 278
  • Fat: 6 grams
  • Protein: 14 grams
  • Carbohydrates: 41 grams
  • Cholesterol: 5 milligrams
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