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Rice & Bean Stuffed Peppers

Serves 5 | Prep Time 1 hour | Cook Time 20 minutes

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Rice & Bean Stuffed Peppers


30 ounces Eden Mexican Rice & Black Beans, 2 cans

5 medium bell peppers, red, orange, yellow or green

1 medium onion, diced

2 tsp Eden Extra Virgin Olive Oil

1/2 cup organic sweet corn, fresh or frozen

1 cup Eden Diced Tomatoes w/Green Chilies, drain well and reserve 1/2 cup tomato liquid

1 cup Eden Crushed Tomatoes with Basil

3/4 cup cold water

1/2 tsp Eden Sea Salt


Place the rice and beans in a mixing bowl. Remove the tops from the peppers and discard the seeds. Blanch the whole peppers and tops in a pot of boiling water for 5 minutes. Remove and drain.

Heat the oil in a medium skillet and sauté the onion for 3 to 4 minutes. Add the sweet corn and sauté 1 to 2 minutes. Place onions and corn in the mixing bowl with the rice. Add the drained tomatoes and mix thoroughly.

Preheat the oven to 350° F. Stuff each pepper with the rice mixture and place in a casserole dish. Place the tops on the peppers. Combine reserved diced tomato liquid, crushed tomatoes, water, and salt. Pour into the baking dish. Cover the dish and bake for 45 minutes to 1 hour or until the peppers are tender. Remove tops the last 15 minutes to brown. Spoon some of the tomato sauce over the peppers before serving.

Nutritional Information

Per serving: 226 calories, 4g fat (13% calories from fat), 9g protein, 42g carbohydrate, 7g fiber, 0mg cholesterol, 547mg sodium

Related Recipes

Beans, Condiments, Gluten-Free, Good/High Fiber, Good/High Protein, Main Course, Mexican/Spanish, No Sweetener Added, Oils, Tomatoes, Vegan, Wheat-Free, Whole Grain, Whole Grain

©2016 Eden Foods, Inc.