Thursday, August 30, 2012

Stuffed Green Peppers

I saw this recipe in a  newsletter from Hungry Girl and wanted to share it since it looked so yummy!  It is for "Bean there, Stuffed that" Peppers.  Here is her recipe.

 Bean There, Stuffed That" Peppers 
1/2 of recipe (2 pepper halves): 243 calories, 3.5g fat, 778mg sodium, 41.5g carbs, 11g fiber, 11g sugars, 13g protein -- PointsPlus® value 6*

Each serving of this recipe consists of a decadent and delicious duo of bean-stuffed pepper halves! Hope you're hungry...
3 bell peppers
1 cup chopped onion
1 cup fat-free refried beans
1/4 cup red enchilada sauce
1/4 cup shredded reduced-fat Mexican-blend cheese
Optional topping: fat-free sour cream


Preheat oven to 375 degrees. Spray a large baking pan with nonstick spray.

Slice 2 bell peppers in half lengthwise, and remove seeds and stems. Lay pepper halves in the baking pan, cut sides up.

Bake until slightly softened, 16 - 18 minutes. Remove pan, but leave oven on.

De-seed and chop remaining bell pepper. Bring a skillet sprayed with nonstick spray to medium-high heat. Cook chopped bell pepper and onion until softened, 6 - 8 minutes.

Transfer chopped veggies to a medium bowl, and blot away excess moisture. Add refried beans, and thoroughly stir.

Blot away excess moisture from pepper halves, and evenly distribute bean mixture among them.

Top each stuffed pepper half with 1 tbsp. enchilada sauce and 1 tbsp. cheese.

Bake until filling is hot and cheese has melted, 5 - 7 minutes. Eat up!


For anyone that does not know about Hungry Girl, I suggest you go check out her page and sign up for her newsletter where you receive more of these yummy(and healthy!) recipes.  

This is her home page where you can find out all about her and lots of other cool things

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