Making stuffed peppers can be really easy… in this recipe I basically just threw together some things I already had, mixed them up and tossed them into green peppers and baked. Making brown rice can take time so you can cook it the night before or do what I did and start it as soon as you get home from work and get in a quick workout while it is cooking 💪
1 Cup Uncooked Brown Rice
1 Can Low Sodium Beans
1 tsp Garlic Powder
1/2 tsp Cumin
2 T Salsa
1 Plum Tomato
2 T Fresh Cilantro, Minced
4 Medium Green Peppers
1 Cup Shredded Reduced Fat Cheese
Cook brown rice according to package directions. After rice is cooked, preheat oven to 350 degrees. Drain and rinse canned beans and mix in with rice. Add garlic powder, cumin and salsa. Remove seeds from jalepeno (unless you like things really hot 🔥) and dice into small pieces. Dice tomato and add to rice mixture along with jalepeno and cilantro. Mix well. Cut tops off of green peppers and fill with stuffing, dividing evenly between peppers. There should still be some room left in the peppers for the cheese after you are done. Top each pepper with 1/4 cup cheese. Fill a shallow baking dish with about one half inch of water. Place peppers in dish and bake for about 25 minutes or until peppers reach desired softness.
Tip- if you just want to just make 2 or 3 peppers you can still make the same amount of rice mixture and save whatever you can’t fit into the peppers for lunch the next day.