If you are looking for a heart-healthy dinner for two, this meal is for you. The stuffed peppers are low in sodium yet full of flavor. The fiber and protein create a filling meal that is delicious and easy to prepare.
Ingredients
- 2 bell peppers any color
- 1 cup brown rice cooked
- 1 cup low sodiium black beans drained and rinsed
- 2 teaspoons olive oil
- 1/4 cup yellow onion diced
- 1 teaspoon minced garlic
- 1 roma tomato diced
- 1 jalapeno pepper seeded and minced
- 1/4 cup cilantro minced (reserve 1 tablespoon for garnish)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 cup water
Servings: servings (1 pepper each)
Units:
Instructions
- Wash your hands and clean your preparation area.
- Preheat oven to 375 degrees.
- Cook rice according to package directions but omit the salt.
- Wash the bell peppers, then remove the tops, seeds, and membranes. Place peppers, cut side up, in a loaf pan.
- Heat olive oil in a medium skillet over medium heat. Add garlic, onion, and jalapeno. Cook for 5 minutes over medium heat, stirring frequently. Onion will look translucent when ready.
- Add rice, black beans, tomato, cilantro, cumin, and chili powder. Continue to cook while stirring for another 3-4 minutes. Remove from heat.
- Divide the filling between the two peppers.
- Pour ¼ cup water in the bottom of the loaf pan. Cover the pan with foil and bake for 30 minutes. After 30 minutes, check that the peppers are getting tender. Remove foil and bake an additional 15 minutes.
- Serve the peppers warm with fresh cilantro. You can also add salsa or sour cream for your taste preference.*
Recipe Notes
*Salsa, sour cream and other toppings not reflected on the nutrition label.
