Servings per Recipe
Calories : 280
Fat : 8 g
Fiber : 8 g
Protein : 14 g
Sodium : 330 mg
Total Carbohydrates : 40 g
1/2 cup brown rice or barley, uncooked
4 bell peppers (green, red, yellow, or orange)
1/2 cup onion, chopped
1/2 can garbanzo beans (chickpeas), drained and rinsed
1 cup reduced fat shredded cheese, divided
2 medium tomatoes, finely chopped
1 can (4 ounces) chopped green chilies, drained
1 garlic clove, minced
1/2 teaspoon chili powder
4 tablespoon fresh cilantro (or 4 teaspoons dried cilantro)
1/8 teaspoon black pepper
Preheat oven to 400 degrees F.
Wash hands with soap and water.
Cook brown rice or barley on stovetop according to package directions.
Gently rub produce under cold running water.
Cut tops off peppers and spoon out seeds. Set aside.
Spray a small skillet with nonstick cooking spray. Cook chopped onions until soft, about 5 minutes, in skillet over medium heat.
Mix together garbanzo beans, ½ cup cheese, tomatoes, cooked onion, green chilies, garlic, chili powder, cilantro, salt, and pepper in a medium mixing bowl. Add cooked rice and mix gently to combine.
Spoon mixture evenly into peppers.
Add peppers to a baking dish. Bake for 40 minutes. Top with remaining cheese and bake for an additional 10-15 minutes.
Nutrition Analysis calculated using brown rice.