Rice & Bean Stuffed Peppers

Servings: 2

This is another fabulous vegetarian-friendly meal perfect for your meatless Mondays: juicy peppers stuffed with sweet corn, melty cheese, caramelized onions, and fiber-rich rice. This meal is as satisfying as it is customizable— only have a can of black beans instead of kidney beans? No worries! Swap out the ingredients listed here for what’s available in your pantry.

INGREDIENTS

2 large sweet red peppers, seeded and halved lengthwise
1 cup canned stewed tomatoes
⅓ cup instant brown rice
2 tablespoons hot water
¾ cup canned kidney beans, drained and rinsed
½ cup canned corn
2 green onions, thinly sliced
⅛ teaspoon crushed red pepper flakes
½ cup shredded mozzarella cheese
1 tablespoon grated rennet-free Parmesan cheese

INSTRUCTIONS

1. Place the bell peppers cut side up in a shallow, microwave-safe baking pan, cover with plastic wrap, and microwave on high for 3–4 minutes, until tender. Remove from the microwave and set aside.
2. Combine the stewed tomatoes, rice, and water in a microwave-safe bowl, stirring well. Cover and microwave on high for 5–6 minutes, until the rice is tender. Remove the cover and stir in the kidney beans, corn, green onions, and red pepper flakes. Spoon the rice–bean mixture into the bell peppers.
3. Top with the mozzarella and Parmesan and return to the microwave for 3–4 minutes, until the cheeses melt and the bell peppers are tender.
4. Remove from the microwave and allow to cool for 2 minutes. Transfer two bell pepper halves to each plate and serve.

NUTRITION • per one serving • 

Calories 341
Total Fat 7 g 9%
Saturated Fat 3 g 15%
Polyunsaturated Fat 1 g —
Monounsaturated Fat 0.7 g —
Trans Fat — 
Cholesterol 19 mg 7%
Sodium 556 mg 24%
Total Carbohydrates 56 g 20%
Dietary Fiber 11 g 39%
Total Sugars 16 g —
Protein 19g 38%
Vitamin A 215 mcg 25%
Vitamin C 13.6 mcg 15%
Vitamin D — 
Potassium 398 mg 8%
Calcium 63.7 mg 5%
Iron 3.5 mg 20%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here