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READY IN ABOUT 1½ hrs

Stuffed Green Peppers

Read Reviews (99)

"When I was little, my family often ate meat-stuffed peppers. This veggie alternative came from my imagination." — GWILYN

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Original recipe makes 4 servings Change Servings

1 cup uncooked white rice
1 (15 ounce) can black beans, drained and rinsed
1 tablespoon chili powder

4 green bell peppers
16 slices Swiss cheese
1 (15 ounce) can tomato sauce

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Directions

Preheat oven to 400 degrees F (200 degrees C).
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
Bake in preheated oven until peppers soften, about 45 minutes.
Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.

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PREP 15 mins
COOK 1 hr 5 mins
READY IN 1 hr 20 mins

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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.

—Sara Reichenbach

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Most Helpful Critical Review

Sep 24, 2009

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.

—Kitty1970

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135 Ratings

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Jul 14, 2006

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!

—Sara B.

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May 23, 2008

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.

—GreenMachine

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Jan 22, 2003

This recipe is best saved for a time when you have leftover rice - that cuts cooking time in half!

—GWILYN

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Aug 15, 2008

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 :)

—CookinBug

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Oct 25, 2003

I was doing a large party where there were a few individuals that were vegetarians. This dish was a big hit.

—RAKESTRAWD

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Jul 30, 2006

These were very good. I used red and orange peppers, I cooked them for 10 min in the microwave to cut down on the oven time. I also used brown rice and grated lite cheddar cheese. I will be making these again!

—MISS ALLI

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Nutrition

Calories
675 kcal
34%

Carbohydrates
59.6 g
19%

Cholesterol
104 mg
35%

Fat
32.7 g
50%

Fiber
4.8 g
19%

Protein
37 g
74%

Sodium
792 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Stuffed Green Peppers

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 675
** Calories from Fat: 294

% Daily Value *
** Total Fat 32.7g 50 %
** Saturated Fat 20.4g 102 %
** Cholesterol 104mg 35 %
** Sodium 792mg 32 %
** Potassium 732mg 21 %
** Total Carbohydrates 59.6g 19 %
** Dietary Fiber 4.8g 19 %
** Protein 37g 74 %
** Sugars 8.9g
** Vitamin A 52 %
** Vitamin C 165 %
** Calcium 118 %
** Iron 38 %
** Thiamin 33 %
** Niacin 89 %
** Vitamin B6 42 %
** Magnesium 33 %
** Folate 68 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.