Vegetarian Stuffed Peppers

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses, Sides

These delicious Vegetarian Stuffed Peppers are super simple to make—plus, they’re surprisingly filling, making them a great guilt-free meal-time staple.

Bell peppers get Southwestern flair when they’re filled with rice, black beans and vegetables. And when that base is brown rice, the meal is even healthier and more filling. Serve these stuffed beauties at your next gathering. Or, if you prefer a little meat in your peppers, try this Ground Turkey Stuffed Pepper recipe.

The best part? This hearty dish fits perfectly into the Nutrisystem weight loss plan as two SmartCarbs, one PowerFuel and two Vegetables.

Pro Tip: If you’d like, you can swap the brown rice with cooked quinoa instead! This would increase the calories to 370 per serving.

Servings: 2

Calories per Serving: 363

On Nutrisystem, Count As: 2 SmartCarbs, 1 PowerFuel and 2 Vegetables

Ingredients:

  • 2 medium red bell peppers
  • ½ cup diced white onion
  • 1 tsp. minced garlic
  • ½ cup green bell pepper, chopped
  • ½ cup low-sodium tomato sauce
  • ½ cup cooked (or canned) low-sodium black beans
  • ½ cup cooked brown rice
  • Salt and pepper, to taste
  • ½ cup shredded low-fat mozzarella cheese
  • Fresh parsley, for garnish (optional)

Directions:

  1. Preheat oven to 350°F.
  2. Cut thin slice from stem end of red bell peppers to remove top of pepper. Remove seeds and membranes; rinse peppers.
  3. In medium pot, add enough water to cover red bell peppers. Heat the water until it boils, then add the peppers. Boil about 2-3 minutes; drain and set pepper aside.
  4. Spray a small skillet with zero-calorie cooking spray. Add onion, garlic and green bell pepper. Sauté for 3-5 minutes.
  5. Pour tomato sauce into skillet and cook until warm.
  6. In a medium sized-bowl, combine the black beans, rice and tomato sauce mixture. Season with salt and pepper.
  7. Stuff half of the bean and rice mixture into each bell pepper.
  8. Spray baking dish with cooking spray then add both peppers.
  9. Top each pepper with ¼ cup of cheese
  10. Bake for about 15 minutes or until heated through.
  11. Garnish with fresh parsley.
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