Recipe: Nutrition
Diabetes Appropriate
Heart-Healthy
High-Fiber
Kosher
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Low-Sugar
Nut-free
Soy-free
Vegetarian / Meatless
Weight Management
Wheat-Free / Gluten-Free
Directions
Prep Time
15 minutes
Cook Time
50 minutes*
Ready in
1 hour, 5 minutes*
- Preheat oven to 350°F. Cut tops off bell peppers and remove seeds. Set aside.
- In a large bowl combine tomatoes, beans, corn, salsa, 3/4 cup of the cheese, cornmeal, green onions, cilantro and 1/4 cup water. Spoon mixture evenly into bell peppers; sprinkle each with 1 tablespoon of the cheese.
- Place stuffed peppers in an 8x8-inch baking pan. Add 1/2-inch water to pan. Bake, uncovered, 50 minutes or until peppers are tender and filling is heated through. Remove from oven and let stand 5 minutes. Serve warm.
Nutritional Information
Serving Size
1
Per Serving
Calories 238, Calories Fat 29, Total Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Sodium 473mg, Carbohydrate 40g, Protein 14g
Serving Size | 1 |
Calories | 238 |
Calories Fat | 29 |
Calories (fat) extra | 12 |
Total Fat | 3g |
Total Fat (extra) | 5 |
Saturated Fat | 1g |
Saturated Fat (extra) | 7 |
Cholesterol | 5mg |
Cholesterol (extra) | 2 |
Sodium | 473mg |
Sodium (extra) | 20 |
Potassium | 509mg |
Carbohydrate | 40g |
Carbohydrate (extra) | 13 |
Fiber | 8g |
Fiber (extra) | 34 |
Sugars | 2g |
Protein | 14g |
Vitamin A | 1529IU |
Vitamin A (extra) | 31 |
Vitamin C | 146mg |
Vitamin C (extra) | 245 |
Iron | 2mg |
Iron (extra) | 12 |