Southwest Stuffed Peppers (Light) Recipe

Name: Southwest Stuffed Peppers (Light)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups beef stock (or chicken); 1/2 cup brown rice; 2 teaspoons vegetable oil; 1 cup diced onion; 1 cup canned corn, drained; 1/2 lb lean ground beef; 1 1/2 cups canned red kidney beans, drained and rinsed; 1 1/2 teaspoons chili powder; 1/2 teaspoon dried basil; 1/2 teaspoon ground cumin; 1 pinch salt and pepper; 1/2 cup medium salsa; 3/4 cup shredded aged cheddar cheese; 1/3 cup low-fat sour cream; 1/3 cup chopped cilantro or 1/3 cup parsley; 4 medium bell peppers (any color)

Servings: persons

2 cups beef stock (or chicken)
1/2 cup brown rice
2 teaspoons vegetable oil
1 cup diced onion
1 cup canned corn, drained
1/2 lb lean ground beef
1 1/2 cups canned red kidney beans, drained and rinsed
1 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/2 teaspoon ground cumin
1 pinch salt and pepper
1/2 cup medium salsa
3/4 cup shredded aged cheddar cheese
1/3 cup low-fat sour cream
1/3 cup chopped cilantro or 1/3 cup parsley
4 medium bell peppers (any color)

1
Preheat the oven to 375u00b0f. Line a baking sheet with foil and lightly coat with cooking spray.
2
In small saucepan, bring the stock and rice to a boil. Reduce the heat to low, then cover and simmer for 25 minutes or until the rice is tender. Drain any excess stock.
3
Lightly coat a large saucepan with cooking spray, add the oil and set over medium-high heat. Add the onion and saute for 3 minutes. Add the corn and saute another 5 minutes or until the corn starts to brown. Add the ground beef and saute until no longer pink, about 3 minutes.
4
Add the cooked rice, beans, chili powder, basil, cumin, salt, pepper and salsa and cook for 1 minute. Remove from the heat and add 1/2 cup of the cheese, along with the sour cream and cilantro or parsley.
5
Carefully remove and discard the top from each of the peppers. Remove the ribs and seeds and discard. Place the peppers on the baking sheet and fill them with the beef stuffing. Bake for 25 minutes.
6
Sprinkle with the remaining cheese and bake for another 2 minutes or just until the cheese melts.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups beef stock (or chicken), 1/2 cup brown rice, 2 teaspoons vegetable oil, 1 cup diced onion, and more.

Yes, Southwest Stuffed Peppers (Light) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwest Stuffed Peppers (Light)

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