Preheat oven to 350 F
Clean and cut tops off peppers, discard stem and chop the tops, save. Clean whites and seeds out of peppers, save
*Edited to add: blanching the peppers would be better OR leave in oven for about 10 minutes longer before adding cheese.
To blanch the peppers, bring large saucepan of water to a boil, drop peppers in, let boil for about 3 minutes, remove and cool, set aside.
Put olive oil in large saucepan and heat. Add garlic and just cook till aroma fills kitchen. Add chopped carrots, onions, pepper tops, celery and sauté for about 7 minutes. Add rinsed and drained black beans, rice and spinach, and pignoli nuts. Mix well. Ccok until water is absorbed.
Spray a casserole dish with non stick spray and place peppers in dish. Fill each pepper with the bean and rice and veggie filling. Spoon 2 tbs of water over each pepper. Spoon the diced tomatoes over the peppers and cover with foil.
Bake at 350 F for 25 minutes. Uncover dish, place grated or sliced cheese over each pepper, if desired and return to oven for 5 more minutes or until cheese is crisp. Serve immediately, use tomato juices in dish to spoon over peppers.
Top with cheese, it's delicious! Peppers should not be mushy, so when you take it out to add the cheese check them for tenderness.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (401g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 104 (38%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 334.4mg||12 %|
|Potassium 493.1mg||13 %|
|Total Carbohydrate 39.6g||12 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 35.4g|
|Protein 5.8g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 273
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