Stuffed Roasted Peppers
- 1 (10 oz.) package Birds Eye® Steamfresh® Whole Grain Brown Rice
- 4 large bell peppers
- 1 Tbsp. olive oil
- 1 (15 oz.) can cannellini beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
- 1 (13.5 oz.) can chopped spinach, drained
- 1 (8.75 oz.) can corn, drained
- 1 cup shredded cheddar cheese, divided
Directions1. Prepare Steamfresh® Whole Grain Brown Rice according to package directions. 1. Cut peppers in half lengthwise. Remove seeds and membrane. Brush peppers inside and out with olive oil. In a large bowl toss rice with beans, tomato sauce, spinach, corn and ¾ cup cheese. Toss to mix well. 1. Preheat oven to 425°F. Fill each pepper with some rice mixture, mounding slightly. Top with remaining ¼ cup cheese. Roast peppers 10 minutes or until peppers are softened and cheese is melted.
For dairy free: Omit cheddar cheese.
Calories 520, Total Fat 16g (Saturated 7g, Trans 0g), Cholesterol 30mg, Sodium 187mg, Total Carbohydrate 76g (Dietary Fiber 12g, Sugars 10g), Protein 23g, Vitamin A 210%, Vitamin C 250%, Calcium 40%, Iron 30% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsGluten Free Kid-friendly Main Dish Dairy Free Sodium Smart 10 Dollar Meal American Vegetarian Baking