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12Ingredients
45Minutes
280Calories
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Ingredients
US|METRIC
6 SERVINGS
- 6 bell peppers (large sweet)
- 1/2 cup sweet onion (diced)
- 1 cup cherry tomatoes (sliced in half)
- 1 cup frozen corn (thawed)
- 1 1/2 cups black beans (cooked, plain, drained and rinsed if using canned beans)
- 2 cups cooked brown rice
- 1/2 tsp. chili powder (chipotle)
- 1/2 tsp. dried oregano
- 1/2 tsp. ground cumin
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 1/2 cups shredded sharp cheddar cheese (divided)
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Directions
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol30mg10% |
Sodium670mg28% |
Potassium560mg16% |
Protein13g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate35g12% |
Dietary Fiber8g32% |
Sugars4g |
Vitamin A20% |
Vitamin C170% |
Calcium25% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
zanatta 3 years ago
Awesome!!! I adjusted the recipe just a bit and added garlic/herb couscous to the mix also...great flavor!!!
Kenna b 3 years ago
We had these and they were delicious. I sliced some avocado to eat with it after the peppers came out of the oven. The seasoning was absolutely perfect. I definitely recommend!
Samuel Baker 5 years ago
This recipe is excellent. I substituted the brown rice with quinoa, and I substituted the cherry tomatoes with lightly cooked mini portobello mushrooms. In addition to the herbs and spices listed, I added 1/2 tsp. of cilantro, too. I can’t do Tex Mex without it!
Bergeron 6 years ago
quick & very easy to make & it taste great. I added salsa sauce to the mixture to add a little more flavor.