About the Recipe
This recipe is a healthy alternative to stuffed peppers made with ground meat. Use sweet bell peppers or hot peppers. Also, try using different beans like pinto, kidney, chickpeas or white beans.
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
Preheat oven to 350°F. Cut peppers in half and remove the seeds. Place peppers cut-side up in a baking dish.
Add rice, beans, tomatoes, onion, cumin and garlic powder to a bowl. Stir to mix. Spoon rice mixture into pepper halves. Sprinkle one tablespoon of shredded cheese on each pepper half. Bake for 45 minutes
Recipe sourced from the Greater Pittsburgh Community Food Bank.