Rice and Tomato Stuffed Peppers
Nutrition per Serving
206
Calories
6.82g
Protein
43.96g
Carbs
1.49g
Fat
Stuffed Bell Peppers with brown rice and tomatoes.
Ingredients
1/4 cup cilantro
1 nlea serving sweet onion
4 large bell peppers
14 oz stewed tomatoes, canned
1/2 cup kidney beans
2 cups brown rice, cooked
Instructions
1. Cut top off bell peppers, place on cooking sheet and put in oven to broil.
2. In a sauce pan, sauté the onion.
3. Add tomatoes, cilantro, and kidney beans.
4. When bell peppers are hot through and a little brown on the top remove.
5. Add 1/2 cup of already cooked brown rice or a little over half of the bell pepper.
6. Put tomato mix on top.
7. Either place in oven again to heat through or serve.
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