Red Bell Peppers Stuffed with Beans and Rice Recipe

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A nutritious meal in a vegetable cup: red bell pepper stuffed with beans and rice. It is a good way to use left over cooked rice. Enjoy it as a everyday dinner meal with a salad and buttered kale.

2007-2012 Netta Belle's Choice cookbookinabox "Reg. U.S. Pat.& Trdmk. Off." All rights reserved.

Prep time:
Cook time:
Servings: 4


Cost per serving $4.36 view details


  1. Cut the washed red bell peppers in half lengthwise.
  2. Remove the white membrane from inside the peppers.
  3. Parboil pepper halves in boiling water for 3 minutes.
  4. Remove, drain and set aside.
  5. Mix the broth and water in sauce pan, add the rice.
  6. Bring to boil, simmer until tender and liquid absorbed. Keep warm.
  7. In a small sauce pan or microwave dish, mix together beans, tomato paste, grated onion and hot sauce.
  8. Add broth to make a thinner blend of the beans in needed.
  9. Mix togther 1 1/2 cup of rice and 1 1/2 cup bean mixture.
  10. Lightly oil casserole dish which will hold peppers upright.
  11. Put the beans and rice mixture in the prepared red peppers.
  12. Set into the greased casserole dish.
  13. Add shredded Colby cheese on top of peppers.
  14. Bake 20-30 minutes to heat the peppers and melt the cheese.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 383g
Recipe makes 4 servings
Calories 352  
Calories from Fat 50 14%
Total Fat 5.67g 7%
Saturated Fat 3.09g 12%
Trans Fat 0.0g  
Cholesterol 13mg 4%
Sodium 819mg 34%
Potassium 760mg 22%
Total Carbs 59.58g 16%
Dietary Fiber 8.2g 27%
Sugars 5.19g 3%
Protein 14.54g 23%
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