Rice and bean stuffed pepper

120 sugar calories

~Shopping List~

  • 1/4 onion
  • 1/2 celery stalk, chopped
  • 1/2 garlic clove, minced
  • 1/4 cup spinach, chopped
  • 1/4 cup black beans (canned is fine, rinsed and drained)
  • 1/4 cup cooked rice
  • 2 Tbsp pepper jack cheese, shredded
  • 1 red bell pepper, top and seeds removed
  • 1 tsp cumin
  • Olive oil
  • Salt and pepper

~To do~

Heat a skillet; drizzle with olive oil.  Add onion and celery, and sauté on medium-high for 5 minutes, stirring often.  Sauté garlic for a minute, then add spinach and continue cooing until just wilted, then remove from heat.  In a bowl, mix the veggies, beans, rice, cheese, cumin, and salt and pepper to taste.  Fill the bell pepper with the mixture, lace in baking dish, cover with aluminum foil, and bake in center of oven for 1 hour.


You can cook these the night before and reheat the next day (2 minutes in the microwave).