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
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
Serving Size
1/2 pepper
Calories
140
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.