Ingredients
- 3 bell peppers, halved lengthwise, seeds and cores removed
- 1 tablespoon canola or olive oil
- 1 medium yellow onion, diced
- 1 cup cauliflower rice (thawed if frozen)
- 1 15-oz. can black beans, rinsed and drained
- 1 10-oz. can diced tomatoes with juice (with or without chiles)
- 1 tablespoon taco seasoning (see recipe below)
- ¼ cup chopped cilantro, plus additional for topping
- 4 oz. (1 cup) Mexican blend shredded cheese
Directions
- Preheat oven to 375° F.
- In a large pot, bring two quarts of water to a boil. When it begins to boil, add halved bell peppers and cook for 3 minutes until slightly softened. Remove peppers, drain and blot dry with paper towels.
- Heat oil in a large skillet on medium-high heat; add onion and cook for 3 minutes. Add cauliflower rice and cook for an additional three minutes.
- Add black beans, tomatoes, taco seasoning and cilantro to the cauliflower rice. Mix well and continue to cook for 3 more minutes.
- Remove from heat and stir in the cheese.
- Put the peppers in a casserole dish sprayed with cooking spray. Fill peppers with black bean filling and bake for 20 minutes. Garnish with additional cilantro if desired.
Yield: 6 servings
Total Cost: $8.32
Cost per Serving: $1.39
Variations & Tips
Use any combination of red, orange, yellow or green peppers. Store leftovers in the refrigerator for up to 5 days. Freeze up to 6 months.
To make your own Taco seasoning: combine 4 teaspoons chili powder, 4 teaspoons cumin, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon dried oregano, ¼ teaspoon salt. Store in an airtight container.
Source: Adapted from Noplatelikehome.com
Nutritional Info (per serving): 194 calories, 8.1 g fat, 3.5 g saturated fat, 10 g protein, 22 g carbohydrate, 7.7 g fiber, 253 mg sodium
Watch the vegetarian stuffed peppers cooking demo below and download the recipe to make it yourself.