Stuffed Pepper Recipe: Healthy, Easy and Fiber-Packed

By Catherine Walker

Normally, when we hear “stuffed,” we think of Thanksgiving dinner. This stuffed dish, however, is much healthier! Filled with lots of fiber and rich in both vitamins and minerals, this delicious dinner will have you healthfully satisfied (and it won’t leave you sleeping on the couch, pants unbuttoned, either).

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Stuffed Peppers

4 Bell Peppers (any color you like!)
Brown Rice (3 cups cooked)
1 Can of Black Beans
1 Cup of Frozen or Fresh Corn
1 Bunch of Cilantro
1 Clove of Minced Garlic
1 Small Onion Chopped
1 Tsp. Cumin
2 Limes
Salt
Pepper
½ Cup of Low Fat Cheddar Cheese (optional)

A guilt free dessert that takes less than 10 minutes to make! Get the recipe here!

Preheat oven to 425 degrees. Cook brown rice according to package directions. While rice is cooking, rinse black beans and place in a bowl. Add corn, cilantro, garlic, onion and mix. After rice is cooked, add it to mixture. Add cumin, salt, pepper and squeeze lime to taste. Once you are pleased with the flavor, cut a circle around the stem of your pepper and remove stem and seeds. You should have something that resembles a coffee cup. Fill the pepper with the mixture and sprinkle with cheese, if desired. Bake in a Pyrex pan in the oven for 25-30 minutes. If the cheese is browning too quickly, remove, cover with aluminum foil and put back in the oven.

Once the peppers are ready. Remove them from the pan and place on individual plates. Serve with sliced avocados, diced tomatoes and a wedge of lime on the side. Enjoy!

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