Roasted Stuffed Peppers

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Makes: 4  servings Prep 15 mins Bake 450°F 25 mins


  • 4 large yellow or red sweet peppers, halved lengthwise and seeded
  • 1 tablespoon  olive oil
  • 1 6 3/4ounce box Spanish rice pilaf
  • 1 cup  diced zucchini
  • 1 cup  canned black beans, rinsed and drained
  • 1 8 ounce package four-cheese Mexican shredded cheese blend (2 cups), divided


1. Arrange oven racks in top and bottom third of oven. Heat oven to 450 degrees F.

2. Line a large jelly-roll pan with foil. Brush outside of pepper halves with oil. Arrange peppers cut side up on prepared pan; bake on lower rack 15 to 20 minutes.

3. Meanwhile, prepare Spanish rice pilaf according to package directions, except during the last 5 minutes of cooking time add zucchini to top of rice (do not stir). When rice is done, stir beans and 1-1/2 cups of the cheese into rice. Spoon rice mixture evenly into pepper halves; divide and sprinkle remaining 1/2 cup cheese over tops. Bake on top rack 10 minutes, until cheese is melted and filling is heated through. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)535,
  • Fat, total(g)28,
  • chol.(mg)50,
  • sat. fat(g)14,
  • carb.(g)50,
  • fiber(g)5,
  • pro.(g)20,
  • sodium(mg)1391,
  • Percent Daily Values are based on a 2,000 calorie diet
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