Fiesta Blend Stuffed Bell Peppers
Serves 4
Time 30 min
These extra-quick stuffed peppers are great as a side or lighter main course. Add a seeded diced jalapeño pepper along with the chopped onion for extra heat. Thanks to Healthy Eating Specialist Traci Barr in our Greenville, South Carolina store for this recipe.
Special Diets:
Ingredients
- 2 red bell peppers, halved lengthwise through the stem end and seeded
- 1 avocado, diced, divided
- 1/2 cup lime juice
- 1 teaspoon ground cumin
- 1 (13.0-ounce) package frozen Engine 2 Plant-Strong® Organic Fiesta Blend Grain Medley, prepared according to package instructions
- 1/4 small red onion, chopped (about 1/4 cup)
- 1/2 cup chopped fresh cilantro, plus more for garnish
Method
Preheat the oven to 400F.
Arrange bell pepper halves cut-side down on a parchment-paper-lined baking sheet and roast until just slightly charred and softened, 10 to 15 minutes. Let cool.
Meanwhile, to make the dressing, blend avocado, lime juice and cumin in a blender until smooth.
In a large bowl, toss the Fiesta Blend Grain Medley with onion, cilantro and half of the dressing.
Taste and add more dressing if desired; save remaining dressing for another use.
Mound the mixture into the roasted bell pepper halves and garnish with cilantro.
Nutritional Info:
Per serving: 1/2 pepper, 140 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 5mg sodium, 26g carbohydrates (6g dietary fiber, 4g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 red bell peppers, halved lengthwise through the stem end and seeded
- 1 avocado, diced, divided
- 1/2 cup lime juice
- 1 teaspoon ground cumin
- 1 (13.0-ounce) package frozen Engine 2 Plant-Strong® Organic Fiesta Blend Grain Medley, prepared according to package instructions
- 1/4 small red onion, chopped (about 1/4 cup)
- 1/2 cup chopped fresh cilantro, plus more for garnish