Brown Rice Stuffed Peppers
Bell peppers are actually fruits, not vegetables, as they contain seeds.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Brown Rice Stuffed Peppers
Ingredients
Instructions
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Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes.
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In a large pot, cook the brown rice according to package instructions.
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In a separate pan, heat olive oil over medium heat. Add onion and garlic, and sauté until softened.
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Add black beans, corn kernels, chili powder, cumin, paprika, salt, and black pepper to the pan. Cook for 5 minutes.
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Once the rice is cooked, add it to the pan with the bean and corn mixture. Stir in fresh cilantro and lime juice.
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Stuff the bell peppers with the rice mixture and place them in a baking dish. Cover with foil and bake for 30 minutes.
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Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
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Serve the stuffed peppers with sliced avocado on top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 40g14%
- Sugars 6g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
