Name: Rice and Tomato Stuffed Peppers
Ingredients: 1/4 cup cilantro; 1 NLEA serving sweet onion; 4 large bell peppers; 14 oz stewed tomatoes, canned; 1/2 cup kidney beans; 2 cups brown rice, cooked

Ingredients

1/4 cup cilantro

1 nlea serving sweet onion

4 large bell peppers

14 oz stewed tomatoes, canned

1/2 cup kidney beans

2 cups brown rice, cooked

Directions

1.	Cut top off bell peppers, place on cooking sheet and put in oven to broil.
2.	In a sauce pan, sauté the onion.
3.	Add tomatoes, cilantro, and kidney beans.
4.	When bell peppers are hot through and a little brown on the top remove.
5.	Add 1/2 cup of already cooked brown rice or a little over half of the bell pepper.
6.	Put tomato mix on top.
7.	Either place in oven again to heat through or serve.

Nutritional Summary

There are 206 calories in 1 serving of Rice and Tomato Stuffed Peppers.

Calorie Breakdown: 6% fat, 81% carbs, 13% prot.

Nutrition Facts

Serving Size

per serve

Amount Per Serving

Calories

206

% Daily Values*

Total Fat

1.49g

2%

Saturated Fat

0.312g

2%

Trans Fat

-

Polyunsaturated Fat

0.554g

Monounsaturated Fat

0.372g

Cholesterol

0mg

0%

Sodium

342mg

15%

Total Carbohydrate

43.96g

16%

Dietary Fiber

8g

28%

Sugars

10.59g

Protein

6.82g

Vitamin D

-

Calcium

76mg

6%

Iron

2.8mg

16%

Potassium

666mg

14%

Vitamin A

42mcg

5%

Vitamin C

142.1mg

158%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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