Veggie and Rice Stuffed PeppersRecipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses, Sides
These delicious Veggie and Rice 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 loaded version, which includes ground turkey breast.
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.
Calories per Serving: 363
On Nutrisystem, Count As: 2 SmartCarbs, 1 PowerFuel and 2 Vegetables
- 2 medium red bell peppers
- ½ cup diced white onion
- 1 tsp. minced garlic
- ½ cup low-sodium tomato sauce
- ½ cup green bell pepper, chopped
- ½ cup cooked (or canned) low-sodium black beans
- ½ cup cooked brown rice
- Salt and pepper for seasoning, as needed
- ½ cup shredded low-fat mozzarella cheese
- Parsley, for garnish (optional)
- Preheat oven to 350°F.
- Cut thin slice from stem end of red bell peppers to remove top of pepper. Remove seeds and membranes; rinse peppers.
- 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.
- Spray a small skillet with zero-calorie cooking spray. Add onion, garlic, celery and green bell pepper. Saute for 3-5 minutes.
- Pour tomato sauce into skillet and cook until warm.
- In a medium sized-bowl, mix black beans, rice or quinoa and tomato sauce mixture. Season as desired.
- Add half of mixture to one bell pepper and the remaining mixture to the other bell pepper.
- Spray baking dish with cooking spray then add both peppers.
- Top each pepper with 1/4 cup cheese
- Bake peppers for about 15 minutes or until heated through.
- Garnish with fresh parsley.