Recipe
Side Dish
Spanish Stuffed Peppers
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 large green peppers | ||
| ½ c. water | ||
| 1 (15 oz) can Hy-Vee Spanish rice | ||
| 1 (15 oz) can Hy-Vee black beans, drained and rinsed | ||
| 1 ¼ c. Hy-Vee shredded cheddar cheese, divided | ||
| ¼ c. Hy-Vee salsa, divided |
Directions
- Preheat oven to 325 degrees.
- Cut off tops of peppers. Remove seeds and membranes. Place in an 8-by-8-inch baking pan filled with 1/2 cup water.
- In a medium bowl, stir together rice, beans and cheese. Fill peppers generously with rice mixture. Top each with 1 tablespoon salsa.
- Cover with foil and bake 45 minutes.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 30mg
- Sodium: 1240mg
- Total Carbohydrates: 41g
- Protein: 16g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 250%
0%
Iron 15%
0%
Calcium 25%