Chef's Pick
33 min.
440 cal.
2 serv.
Mild
Cook time: 33 minutes
Preheat oven to 400°; wash, then cut 2 peppers in half lengthwise + discard seeds; lay cut-side up in lightly oiled baking dish, season with salt/pep + bake 15-20 min until tender
Meanwhile, heat beans + rice together in a skillet over med-high 3-5 min until warm (or microwave in a covered, microwave-safe bowl about 1-2 mins)
Fill each pepper with rice and beans + top each with 1-2 tbsp cheese; bake 10-15 min or until hot + melty—nice job!
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
440
11g
15
Saturated Fat
4g
20%
Trans Fat
0g
15mg
5%
970mg
43%
74g
27%
Dietary Fiber
15g
54%
Total Sugars
6g
Included 0g added sugars
0%
16g
0%
14%
20%
15%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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