Servings | Prep Time | Cook Time |
---|---|---|
4 | 0 mins | 0 mins |
1. | Cut top off bell peppers, place on cooking sheet and put in oven to broil. |
2. | In a sauce pan, sauté the onion. |
3. | Add tomatoes, cilantro, and kidney beans. |
4. | When bell peppers are hot through and a little brown on the top remove. |
5. | Add 1/2 cup of already cooked brown rice or a little over half of the bell pepper. |
6. | Put tomato mix on top. |
7. | Either place in oven again to heat through or serve. |
There are 206 calories in 1 serving of Rice and Tomato Stuffed Peppers.
Calorie split: 6% fat, 81% carbs, 13% protein.
|
Serving Size | 1 serving |