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Puffy Peppers

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Puffy Peppers

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Course: Main Course
Cuisine: American
Keyword: Stuffed Peppers
Servings: 4
Calories: 742kcal


  • 6 medium (approx 2-3/4″ long, 2-1/2 dia.) bell pepper, red
  • 1 cup brown rice, cooked
  • 1 cup black beans, canned
  • 1 tablespoon olive oil
  • 1/2 cup, chopped onion
  • 1 clove garlic
  • 1 tbsp Italian Seasoning
  • 1/4 tsp salt
  • 1/4 tsp, ground black pepper, ground
  • 1 cup TOMATO SAUCE
  • 1/2 cup (8 fl oz) yogurt, plain, low-fat
  • 1 cup salsa
  • 1 melon (15″ long x 7-1/2″ dia) watermelon


  • Preheat oven to 350 degrees.
  • Cut tops off of peppers, and remove the inside; keep the top portion of the pepper, to cover while baking.
  • If rice is not cooked yet, follow instructions on package and do this now.
  • Heat a medium size skillet over medium heat; drizzle oil into skillet, add onions and minced garlic. Saute for 1 mintue.
  • Add tomato sauce, beans, seasonings and rice; combine thoroughly. 
  • Place an even amount of mixture into each pepper, place top of pepper on top; sprinkle with cheese, and  lightly cover peppers with foil.
  • Bake for 35-40 minutes; until peppers are softened.  Top with yogurt and salsa if desired.
  • Cut watermelon into cubes and serve on the side.  
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Calories: 742kcal | Carbohydrates: 155g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 1245mg | Fiber: 17g | Sugar: 87g

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