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Description
These Mexican-spiced bean, rice, and cheese stuffed peppers are a delicious and filling vegetarian dinner option. The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
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Directions
- Preheat the oven to 375°F.
- Slice the tops from the bell peppers and remove the internal seeds and membranes. Arrange the peppers open side up in a glass casserole dish.
- Pro tip: If bell peppers cannot stand up on their own, slice them in half vertically so that the halves can lay on their sides."
NutritionView More
340Calories
Sodium54% DV1290mg
Fat18% DV12g
Protein29% DV15g
Carbs15% DV46g
Fiber48% DV12g
| Calories340Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium1290mg54% |
| Potassium690mg20% |
| Protein15g29% |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber12g48% |
| Sugars4g8% |
| Vitamin A15% |
| Vitamin C170% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.