SIMPLE BEANS AND RICE STUFFED BELL PEPPERS
I wanted to make stuffed peppers at the cottage without taking a lot of ingredients and came up with this. Great for lunch or as a side dish and easily doubled. Meatless.
Provided by Cookin-jo
Categories Lunch/Snacks
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Prepare beans and rice according to package directions. Let stand until most of the liquid is absorbed.
- Preheat oven to 350 degrees.
- Wash and dry peppers. Slice off the stem end and remove membrane and seeds.
- Stuff each pepper halfway with beans and rice, sprinkle in 1/4 of the cheese, fill to the top with beans and rice and sprinkle in another 1/4 of the cheese. Press with the back of a spoon as you fill to compact. Replace the stem ends onto the peppers.
- Stand up in an ovenproof baking dish and spoon tomato soup over. Do not reconstitute the soup.
- Bake for 40 - 50 minutes, until peppers are tender.
- Note: Not a big deal if the peppers won't stand up. Use a couple of toothpicks to hold the stem "lid" in place.
- Prep time doesn't include time to make the beans and rice - 25 minutes.
Nutrition Facts : Calories 305.1, Fat 15.9, SaturatedFat 9.8, Cholesterol 46.2, Sodium 1058.1, Carbohydrate 29.5, Fiber 5, Sugar 18.6, Protein 14.9
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