I’m in the mood for a meat free dish tonight, so what’s better than stuffed peppers? They’re full of fiber and protein which will make you fuller longer, and this recipe has no fat! I wouldn’t exactly call this a recipe, since I just threw together things that I like, so you can modify it with virtually anything.
Ingredients:
- 5 large green peppers
- 1 package of Zataran’s Black Beans and Rice
- 1 cup of broccoli
- I onion
- 1 cup of mushrooms
-3/4 cup fat free shredded cheese (I used kraft fat free cheddar)
-Parmesan cheese grated
- 1 cup of fat free refried beans
Directions:
Preheat the oven to 350 degrees. Cook the black beans and rice as instructed on the package and set aside. Dice up the broccoli, onion, and mushrooms and stir fry them until the onions are transparent. Mix the black beans and rice, cooked vegetables, cheese, and refried beans in a large mixing bowl and mix well. Take the peppers and cut off the tops and take out all of the seeds. Fill a large pot with water and place on high, adding the peppers to it. Boil the peppers for about 5 minutes to soften them. Take the boiled peppers and place them on a pam sprayed cookie sheet. Fill them with the filling. Top with grated parmesan cheese. Place in the oven for 20-30 minutes, and serve!
Nutrition facts for 1 stuffed pepper (This recipe makes 5 peppers total.)
Calories – 238
Carbs – 46
Fat – 0
Protein – 15
Sodium – 1165
Fiber - 9
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