| Ingredient |
Amount |
Calories |
| Peppers, raw, yellow, sweet |
600g |
162kcal |
| Beans kidney red, boiled without salt |
160g |
203kcal |
| Rice white long-grain raw |
200g |
730kcal |
| Cheese, mozzarella, nonfat |
100g |
141kcal |
| Tomato sauce, canned, no salt added |
240g |
58kcal |
| Vegetables, mixed, frozen, unprepared |
150g |
108kcal |
Recipe Instructions:
Ingredients:
4 large bell peppers, tops cut off and seeds removed (approximately 600g total)
1 cup cooked rice (approximately 200g)
1 cup cooked beans (such as black beans or kidney beans, approximately 160g)
1 cup diced vegetables (such as tomatoes, corn, zucchini, approximately 150g)
1 cup shredded cheese (such as cheddar or mozzarella, approximately 100g)
Salt and pepper to taste
1 cup tomato sauce or marinara sauce (approximately 240ml)
Instructions:
Preheat the oven to 180°C (350°F).
In a bowl, mix the cooked rice, cooked beans, diced vegetables, shredded cheese, salt, and pepper.
Stuff each bell pepper with the rice and vegetable mixture.
Place the stuffed peppers upright in a baking dish.
Pour the tomato sauce or marinara sauce over the stuffed peppers.
Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes, until the peppers are tender.
Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
Serve hot.
