Heart Healthy Veggie Stuffed Peppers Recipe

               
Barley-stuffed peppers pack a high-fiber punch in this deliciously savory vegetarian recipe. Chopped onions, cheddar cheese, and pureed black beans create the base of the heart-healthy filling.
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Ingredients
Recipe yields 4 servings
2 cups cooked brown rice
1/2 cup diced zucchini
1 cup black beans, rinsed and drained
1/4 cup chopped celery
1/2 cup corn
1/2 cup chopped onion
2 garlic cloves, minced
3/4 cup shredded low-fat cheddar cheese
1 3/4 cups no salt added tomato sauce
1 tsp chili powder
1/4 tsp salt
Cayenne pepper, to taste
4 bell peppers
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Directions
Step 1

Preheat oven to 350°.

Step 2

In a large bowl, combine rice, zucchini, black beans, celery, corn, onion, garlic, 1/2 cup of the cheddar cheese, 1/2 cup of the tomato sauce, chili powder, salt and cayenne pepper and mix together thoroughly.

Step 3

On a flat surface, cut the tops off the peppers. Remove the seeds and pulp. Spoon the rice mixture into peppers. In a small casserole dish, spread 1/4 cup of the tomato sauce. Place stuffed peppers, standing, in casserole dish.* Pour remaining 1 cup tomato sauce on top of stuffed peppers and sprinkle with remaining 1/4 cup cheddar cheese. Bake for 45 minutes, covered loosely, until cheese is melted.

Step 4

*Make ahead tip: Uncooked stuffed peppers keep, chilled and covered, for up to 24 hours before baking.

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Nutrition facts
Serving Size: 1 bell pepper
Per serving:
calories:287
total fat:3g
sat fat:1g
cholesterol:6mg
sodium:575mg
total carb:55g
fibers:10g
proteins:15g

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Heart Healthy Veggie Stuffed Peppers Recipe

Ingredients
Recipe yields 4 servings
2 cups cooked brown rice
1/2 cup diced zucchini
1 cup black beans, rinsed and drained
1/4 cup chopped celery
1/2 cup corn
1/2 cup chopped onion
2 garlic cloves, minced
3/4 cup shredded low-fat cheddar cheese
1 3/4 cups no salt added tomato sauce
1 tsp chili powder
1/4 tsp salt
Cayenne pepper, to taste
4 bell peppers
Directions
Step 1

Preheat oven to 350°.

Step 2

In a large bowl, combine rice, zucchini, black beans, celery, corn, onion, garlic, 1/2 cup of the cheddar cheese, 1/2 cup of the tomato sauce, chili powder, salt and cayenne pepper and mix together thoroughly.

Step 3

On a flat surface, cut the tops off the peppers. Remove the seeds and pulp. Spoon the rice mixture into peppers. In a small casserole dish, spread 1/4 cup of the tomato sauce. Place stuffed peppers, standing, in casserole dish.* Pour remaining 1 cup tomato sauce on top of stuffed peppers and sprinkle with remaining 1/4 cup cheddar cheese. Bake for 45 minutes, covered loosely, until cheese is melted.

Step 4

*Make ahead tip: Uncooked stuffed peppers keep, chilled and covered, for up to 24 hours before baking.

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