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Peppers Stuffed with Broccoli, Beans and Rice

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Betty Crocker Kitchens
Updated Jan 3, 2024
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Looking for stuffing dish? Then check out these great peppers stuffed with broccoli, beans and rice recipe – perfect for dinner.

Peppers Stuffed with Broccoli, Beans and Rice

  • Prep Time 20 min
  • Total 35 min
  • Servings 2
  • Ingredients 9
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Ingredients

  • 2 large bell peppers, cut in half lengthwise, seeded
  • 2/3 cup water
  • 1/2 cup uncooked instant brown rice
  • 1 cup chopped fresh broccoli
  • 2 tablespoons chopped onion
  • 1/2 cup canned red beans, drained, rinsed
  • 1/3 cup thick & chunky salsa
  • 1/4 cup shredded reduced-fat cheddar cheese (1 oz)
  • 2 tablespoons chopped fresh cilantro

Instructions

  • Step 
    1
    In 8- or 9-inch square microwavable dish, place peppers, cut sides down. Cover dish with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 4 minutes or until tender.
  • Step 
    2
    Meanwhile, in 1-quart saucepan, heat water to boiling over high heat. Stir in rice, broccoli and onion; reduce heat to low. Cover; simmer about 10 minutes or until water is absorbed. Stir in beans and salsa.
  • Step 
    3
    Spoon hot rice mixture into pepper halves. Place filled sides up in microwavable dish. Sprinkle each pepper half with 1 tablespoon of the cheese. Cover dish with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 1 minute or until cheese is melted. Sprinkle with cilantro. Let stand 1 to 2 minutes before serving.

Nutrition

250 Calories
2 1/2g Total Fat
13g Protein
45g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
340mg
14%
Potassium
650mg
19%
Total Carbohydrate
45g
15%
Dietary Fiber
9g
35%
Sugars
7g
Protein
13g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
130%
130%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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