Stuffed Bell Peppers
796
Calories
42g
Protein
152g
Carbs
5g
Fat
Bell peppers baked tender and filled with brown rice, black beans, tomato, and corn. Colorful and hearty.
Kcal 796 · Protein 42 g · Carbs 152 g · $ 4.00 per serving
Protein 42g · Carbs 152g · Fat 5g
15 min
Prep
42 min
Cook
$ 4
Per Plate
796
Calories
What You Need
One plate is the amount the calories and protein above are for.
- 3 bell peppers
- 1 cup cooked brown rice
- 2 cups black beans, drained and rinsed
- 1 cup diced tomato
- 1/2 cup corn
- 1 cup cooked spinach (from 10 oz raw, one bag)
- 1 cup cooked sliced mushrooms (from about 2 cups raw)
- 1 tsp cumin
- 6 bell peppers
- 2 cups cooked brown rice
- 4 cups black beans, drained and rinsed
- 2 cups diced tomato
- 1 cup corn
- 2 cups cooked spinach (from 20 oz raw, 2 bags)
- 2 cups cooked sliced mushrooms (from about 4 cups raw)
- 2 tsp cumin
- 12 bell peppers
- 4 cups cooked brown rice
- 8 cups black beans, drained and rinsed
- 4 cups diced tomato
- 2 cups corn
- 4 cups cooked spinach (from 40 oz raw, 4 bags)
- 4 cups cooked sliced mushrooms (from about 8 cups raw)
- 4 tsp cumin
- 18 bell peppers
- 6 cups cooked brown rice
- 12 cups black beans, drained and rinsed
- 6 cups diced tomato
- 3 cups corn
- 6 cups cooked spinach (from 60 oz raw, 6 bags)
- 6 cups cooked sliced mushrooms (from about 12 cups raw)
- 6 tsp cumin
- 24 bell peppers
- 8 cups cooked brown rice
- 16 cups black beans, drained and rinsed
- 8 cups diced tomato
- 4 cups corn
- 8 cups cooked spinach (from 80 oz raw, 8 bags)
- 8 cups cooked sliced mushrooms (from about 16 cups raw)
- 8 tsp cumin
Before You Start
Heat the oven to 375°F, rinse and drain the black beans, slice the mushrooms, and measure the rice, corn, and tomato.
How To Make It
- Heat the oven to 375°F, slice the tops off the bell peppers, and scoop out the seeds and white ribs.
- Warm a little oil in a skillet over medium heat and cook the mushrooms, 5 to 6 minutes, until softened and their liquid has cooked off.
- Add the spinach and cook 1 to 2 minutes, until just wilted, then remove from the heat.
- Mix the cooked rice, black beans, diced tomato, corn, mushrooms, and spinach with the cumin until evenly combined.
- Pack the filling into the peppers and stand them upright in a baking dish.
- Cover with foil and bake 30 to 35 minutes, until the peppers are tender and a knife slides into the side easily.
Fix It: If the peppers tip over, trim a thin slice off the bottoms so they sit flat, being careful not to cut through.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 42 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories796
- Protein42g
- Carbs152g
- Fat5g
- Fiber40g
- Sodium62mg
Bonus Benefits
- Gut Health
- A Healthy Weight
- Eating Well
- Mood Support
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Bell Pepper: vitamin C, reported to brighten your defenses and lift iron.
Whole-Grain Rice: fiber and steady carbs, reported to give lasting energy.
Bell Pepper: vitamin C, reported to brighten your defenses and lift iron.
Whole-Grain Rice: fiber and steady carbs, reported to give lasting energy.
Tools For This Recipe
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