Bell peppers stuffed with a texmex style rice stuffing.
Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels.
Adjust oven rack to middle position and heat oven to 350 degrees.
Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add black beans, cumin, and salt and pepper to taste. Cook until heated through. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, cilantro, and salt and pepper to taste.
Stir together ketchup and reserved tomato juice in small bowl.
Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.
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Serving Size: 1 Serving (578g) | ||
Recipe Makes: 4 | ||
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Calories: 1124 | ||
Calories from Fat: 161 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.9g | 24 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 31.5mg | 10 % | |
Sodium 409.8mg | 14 % | |
Potassium 956mg | 25 % | |
Total Carbohydrate 207g | 61 % | |
Dietary Fiber 14.9g | 60 % | |
Sugars, other 192.1g | ||
Protein 30.9g | 44 % | |
Powered by: USDA Nutrition Database 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: 1124
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