Recipe by GWILYN
"When I was little, my family often ate meat-stuffed peppers. This veggie alternative came from my imagination."
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uncooked white rice
1 (15 ounce) can
black beans, drained and rinsed
green bell peppers
1 (15 ounce) can
I made a LOW CALORIE VERSION of this yummy recipe. First of all, I use just a small amount of brown rice. The vegetables have such a fanstastic flavor - the rice is just there to make it more filling, but it is also highly caloric (and has little nutritional value). I used about 1/2 a slice of fat-free swiss in each pepper (waaay less than the recipe calls for), threw in a layer of raw mushrooms and onions (they cook themselves nicely in the juices), and topped the peppers with a few tablespoons of crushed tomatoes (healthier AND it lends a simple, delicious tomato flavor) and a tablespoon of fat-free sour cream to each. For us calorie-counters, this is a genius meal.
Im sorry to say I did not like this at all.I am used to not cooking the meat before baking.I like my stuffed peppers stuffed with a meatloaf type stuffing then baked.I figured I would try this to see if the cooking method was any better but I didnt like this at all.They were dry and crumbly due to cooking the meat before hand.I will stick to my old recipe from my mom.To each his own,I guess.
I like regualr stuffed green peppers, but these blow the meat-filled ones away! I did some modifying though...I used black beans with chili and cumin spices in it, Hunts tomato sauce with basil, oregano, & garlic, and instant brown rice to save time. I also used only 1 slice of cheese (halved for layering) per pepper to cut calories. It turned out wonderful. A dallop of sour cream on top before serving enhanced the flavor even more. Thanks for the great recipe!
My family and I loooove this recipe and have made it many times! We make a few changes (like others have suggested): brown rice instead of white, usually we omit the swiss, and using the crushed tomato (as in another reviewer's comments) really adds the extra flavor needed. I, like the recipe poster, ate this meal with meat as a child, but we're close to vegetarians now. Thanks for this delicious version of a classic! It's highly recommended! Helpful hint: I insert 3 toothpicks into each pepper so they don't fall over while baking.
This recipe is best saved for a time when you have leftover rice - that cuts cooking time in half!
Pretty dang good! I added a healthy dose of cumin and a chopped tomato to add some bulk. I mixed the rice, beans, tomato, and tomato sauce all together and spooned that into the peppers. Added a layer of shredded mixed cheeses, more rice mixture, then topped w/ more cheese. Even my fiancee, who swears meat should be in every meal, loved this. Thanks :)
I was doing a large party where there were a few individuals that were vegetarians. This dish was a big hit.
Great alternative to using meat. I browned some chopped onion and minced garlic first, then mixed in the chili powder and added a little cumin. Next added the beans and cooked rice (brown rather than white). I mixed in half the tomato sauce before stuffing the peppers, and topped the peppers with some shredded cheddar cheese and the rest of the tomato sauce. They came out moist and delicious. I also boil my peppers for about 5 minutes before I stuff them so they cook faster (350 degrees for about 25 minutes) and become a little softer.
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Green Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 675
** Calories from Fat: 294
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