Veggie Stuffed Peppers

 

Veggie Stuffed Peppers

Yield: 4 servings
Serving Size: 1 pepper

INGREDIENTS 
2 cups cooked brown rice

½ cup diced zucchini

1 cup black beans, rinsed and drained

¼ cup chopped celery

½ cup corn

½ cup chopped onion2 garlic cloves minced

¾ cup shredded low fat cheddar cheese

1¾ cups no salt added tomato sauce

1 tsp chili powder, optional

¼ tsp salt

4 bell peppers, tops cut off, seeds and pulp removed

Cayenne pepper to taste

STEPS 
1. Preheat oven to 350 degrees 
2. In a large bowl, combine rice, zucchini, black beans, celery, corn, onion, garlic, 
½ cup of the cheddar cheese, ½ cup of the tomato sauce, chili powder, salt and 
cayenne pepper and mix together thoroughly. 
3. Spoon mixture into peppers. In a small casserole dish, spread ¼ cup of the 
tomato sauce. Place stuffed peppers, standing, in casserole dish. Pour 
remaining 1 cup tomato sauce on top of stuffed peppers and sprinkle with 
remaining ¼ cup cheddar cheese. Bake for 45 minutes, covered loosely, or until 
cheese is melted.

Nutrition Facts (per serving): Calories: 346; Fat: 5g; Saturated Fat: 1 g; Cholesterol: 124mg; Sodium: 626 mg; Carbohydrates: 32g; Fiber: 3g; Protein: 39g