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Stuffed Peppers


  • 4 bell peppers

  • 1 cup cooked brown rice

  • 1 can (15-ounce) black beans, drained and rinsed

  • 1 can (15-ounce) low-sodium diced tomatoes

  • ½ cup onion, chopped

  • 1 teaspoon cumin

  • ½ teaspoon garlic powder

  • ½ cup shredded low-fat cheese


  1. Preheat oven to 350°F.

  2. Cut peppers in half and remove the seeds. Place peppers cut-side up in a baking dish.

  3. Add rice, beans, tomatoes, onion, cumin and garlic powder to a bowl. Stir to mix.

  4. Spoon rice mixture into pepper halves.

  5. Sprinkle one tablespoon of shredded cheese on each pepper half.

  6. Bake for 45 minutes. 

Makes four servings.

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