Spinach Stuffed Red Bell Peppers

Ingredients:

  • 2 bell peppers (yellow, orange or red)
  • Salt and pepper, to taste
  • 2 cups cooked beans such as black, pinto, lentils, chickpeas OR cooked protein, such as canned chicken, ground turkey/beef, or shredded rotisserie chicken
  • 10 oz fresh or frozen spinach
  • 1 teaspoon oil of your choice, such as vegetable, canola, olive (if using fresh spinach)
  • 2 cups cooked white or brown rice
  • 1 tablespoon of your choice of seasonings, such as:
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • ¾ cup cheese, such as cheddar or jack, shredded and divided in recipe

Directions:

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing. 
  2. Preheat oven to 350 degrees.
  3. Cut bell peppers in half lengthwise and remove core, seeds, and ribs.
  4. Season inside the peppers with salt and pepper. Place cut side down on a foil-covered baking pan. Bake for 15 minutes or until tender.
  5. If using canned beans, drain and rinse. Add protein of your choice to a medium bowl.
  6. If using frozen spinach, prepare according to package instructions on the stovetop or in the microwave and add to bowl with protein. If using fresh spinach, heat oil in a sauté pan and cook spinach on medium heat until wilted, about 3-5 minutes. Add to bowl with protein.
  7. Add rice, your choice of seasonings, and ½ cup shredded cheese to the mixture. Mix to combine all ingredients and taste for seasoning.
  8. When the peppers are tender, remove from oven and flip them over on the pan. Fill with mixture. 
  9. Sprinkle remaining ¼ cup of cheese on top of the mixture. 
  10. Bake filled peppers for 20-25 minutes or until the internal temperature is 165 degrees. Serve immediately.

Nutrition Facts (Per Serving):

calories, 79; carbohydrate, 13 g; protein, 7 g; total fat, 1 g; saturated fat, 0 g; trans fat, 0 g; cholesterol, 0 mg; fiber, 7 g; total sugars, 4 g; sodium, 328 mg; calcium, 231 mg; folate, 478 mcg; iron, 7 mg; percent calories from fat, 11%.

Makes 4 servings, ½ pepper each.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Spinach Stuffed Red Bell Peppers

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Spinach Stuffed Red Bell Peppers
Dinner
5.00 Rating

Ingredients

  • 2 bell peppers (yellow, orange or red)
  • Salt and pepper, to taste
  • 2 cups cooked beans such as black, pinto, lentils, chickpeas OR cooked protein, such as canned chicken, ground turkey/beef, or shredded rotisserie chicken
  • 10 oz fresh or frozen spinach
  • 1 teaspoon oil of your choice, such as vegetable, canola, olive (if using fresh spinach)
  • 2 cups cooked white or brown rice
  • 1 tablespoon of your choice of seasonings, such as:
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • ¾ cup cheese, such as cheddar or jack, shredded and divided in recipe

Directions

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing. 
  2. Preheat oven to 350 degrees.
  3. Cut bell peppers in half lengthwise and remove core, seeds, and ribs.
  4. Season inside the peppers with salt and pepper. Place cut side down on a foil-covered baking pan. Bake for 15 minutes or until tender.
  5. If using canned beans, drain and rinse. Add protein of your choice to a medium bowl.
  6. If using frozen spinach, prepare according to package instructions on the stovetop or in the microwave and add to bowl with protein. If using fresh spinach, heat oil in a sauté pan and cook spinach on medium heat until wilted, about 3-5 minutes. Add to bowl with protein.
  7. Add rice, your choice of seasonings, and ½ cup shredded cheese to the mixture. Mix to combine all ingredients and taste for seasoning.
  8. When the peppers are tender, remove from oven and flip them over on the pan. Fill with mixture. 
  9. Sprinkle remaining ¼ cup of cheese on top of the mixture. 
  10. Bake filled peppers for 20-25 minutes or until the internal temperature is 165 degrees. Serve immediately.

Nutrition Facts (Per Serving)

calories, 79; carbohydrate, 13 g; protein, 7 g; total fat, 1 g; saturated fat, 0 g; trans fat, 0 g; cholesterol, 0 mg; fiber, 7 g; total sugars, 4 g; sodium, 328 mg; calcium, 231 mg; folate, 478 mcg; iron, 7 mg; percent calories from fat, 11%.

Makes 4 servings, ½ pepper each.

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