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Stuffed Peppers from Ladies Home Journal Stuffed Peppers from Ladies Home Journal

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Unread 10-04-2001, 02:15 PM
Stuffed Peppers from Ladies Home Journal

Found this on the Ladies Home Journal website and it is delicious. Thought I would share. I've made it with Rice-a-Roni brand flavored rices too but vegetarians have to watch the ingredients for chicken broth powder. I also used green peppers instead of red or yellow.


Whip up this quick vegetarian dinner with roasted bell peppers, prepared rice pilaf mix, zucchini and canned black beans. Shredded Mexican cheese blend makes the filling extra delicious.

Prep time: 15 minutes
Baking time: 25 to 30 minutes
Degree of difficulty: easy

4 large yellow or red bell peppers, halved lengthwise and seeded
1 tablespoon olive oil
1 box (6.75 oz.) Near East Spanish Rice Pilaf
1 cup diced zucchini
1 cup canned black beans, rinsed and drained
1 bag (8 oz.) four-cheese Mexican shredded cheese blend, divided

1. Arrange oven racks in top and bottom third of oven. Heat oven to 450 degrees F.

2. Line a large jelly-roll pan with foil. Brush outside of pepper halves with oil. Arrange peppers cut side up on prepared pan; roast peppers on lower rack 15 to 20 minutes.

3. Meanwhile, prepare Spanish Rice Pilaf according to package directions, except during the last 5 minutes of cooking time add zucchini to top of rice (do not stir). When rice is done, stir beans and 1 1/2 cups cheese into rice.
Spoon rice mixture evenly into pepper halves; divide and sprinkle remaining 1/2 cup cheese over tops. Roast on top rack 10 minutes, until cheese is melted and filling is heated through. Makes 4 servings.

Calories 535
Total Fat 28 g
Saturated Fat 13.5 g
Cholesterol 50 mg
Sodium 1,391 mg
Carbohydrates 50 g
Protein 20 g
Calcium 484 mg
Fiber 5 g
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Unread 01-09-2005, 11:35 AM
Stuffed Peppers from Ladies Home Journal

mmmmm Thanks for posting this yummy receipe! My grocery store did not have any I used mushrooms instead, and like you I used the green peppers too yummy

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