Southwestern Stuffed Peppers

Southwestern Stuffed Peppers

Yields: 4 servings | Calories: 358 | Total Fat: 12g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 7mg | Sodium: 698mg | Carbohydrates: 52g | Fiber: 12g | Sugars: 13g | Protein: 13g | SmartPoints: 12 |

Ingredients

  • 4 large red bell peppers, tops cut off and seeds and white ribs scraped out
  • 1 clove garlic, minced
  • 1/2 cup chopped onions
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 (15 ounce) can kidney beans (small work well here), rinsed and drained
  • 1 cup cooked brown rice (from 1/3 cup uncooked rice)
  • 1 cup frozen corn kernels
  • 1 cup (8 ounces) tomato sauce (from BPA free can or carton)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/4 cup chopped cilantro
  • 1/4 cup grated reduced fat cheddar
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
Read the whole recipe on Skinny Ms.