Southwest Stuffed Bell Peppers Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
2 large bell peppers -- any color
1 cup cooked rice
1 small onion -- diced
1 clove garlic -- minced
4 ounces diced green chilies -- drained
2 ounces pimientos -- drained and diced
1 cup corn
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon turmeric
8 ounces no salt added tomato sauce
1/2 teaspoon salt
1 tablespoon olive oil
vegetable oil spray

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Directions:

Heat oven to 350 F. Slice each pepper in half lengthwise. Remove seeds, stem and ribs. Heat olive oil in frying pan. Add onions and cook until tender. Add garlic, corn, rice, green chilies, pimentos, oregano, cumin, chili powder, salt and tomato sauce. Cook until warmed through. Spray a baking dish and place pepper shells into it. Stuff the shells with the rice mixture. Place any extra in the dish surrounding the peppers. Cover and bake at 350 F for 30 minutes.

Per Serving: 180 Calories; 4g Fat (20.6% calories from fat); 5g Protein; 33gCarbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 439mg Sodium. Exchanges: 11/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat.

This recipe from CDKitchen for Southwest Stuffed Bell Peppers serves/makes 4

Recipe ID: 25123

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