Quick and Easy Stuffed Peppers

Ingredients and Weight:

• 8 large bell peppers (1.5 pounds)
• 1 cup cooked brown rice
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (10-ounce) can diced tomatoes with green chilies, undrained
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped cilantro
• 1 teaspoon vegetarian chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

20 minutes

Cooking Time:

40 minutes

Difficulty Level:

Easy (1 out of 5)

Preparation Method Steps:

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Cut the tops off the peppers and remove the seeds and ribs.
3. In a large bowl, combine the brown rice, black beans, corn, tomatoes, onion, green bell pepper, red bell pepper, cilantro, chili powder, salt, and black pepper.
4. Stuff the peppers with the filling.
5. Place the peppers in a baking dish and add about 1/2 inch of water to the dish.
6. Bake for 30-40 minutes, or until the peppers are tender and the filling is heated through.

Nutritional Information:

Per serving (1 stuffed pepper):

• Calories: 250
• Fat: 5 grams
• Protein: 10 grams
• Carbohydrates: 45 grams
• Fiber: 10 grams

Dish Characteristics:

• Vegetarian-friendly
• Easy to prepare
• Packed with vegetables and protein
• Flavorful and satisfying

User Comments:

• "These stuffed peppers were delicious! The filling was flavorful and the peppers were cooked perfectly." - Sarah
• "I loved the variety of vegetables in this dish. It was a great way to get my daily dose of veggies." - John
• "I made these peppers for a party and they were a hit! Everyone loved them." - Mary

Special Precautions and Tips:

• Be careful when cutting the tops off the peppers.
• If you don't have any cilantro, you can substitute parsley.
• You can add other vegetables to the filling, such as zucchini, carrots, or mushrooms.