DirectionsStep1Preheat the oven to 350 degrees.Step2In a small sauce pan combine the rice, vegetable broth, and salsa. Cover and bring to a low boil, then lower heat to low and cook undisturbed, until all of the liquid is absorbed.Step3Meanwhile, halve the bell peppers from top to bottom. Remove seeds and ribs. Place in a 9x9 casserole dish.Step4Once the rice has finished cooking, add in the black beans, corn, garlic powder and chili powder. Add in your desired protein add in. Mix together.Step5Divide the filling between the bell pepper halves.Step6Top the bell peppers with cheese.Step7Bake for 35 to 40 minutes, until the cheese is melted and the bell peppers are soft.Step8Serve hot, topped with sliced green onions and more salsa if you likeIngredientsIngredients½ cupRice1 ¼ cupsVegetable Broth (or chicken broth)¼ cupMild Salsa2 Bell Peppers1 15-ounce canBlack Beans (drained)¼ cupCorn (frozen)1 teaspoonGarlic Powder¼ teaspoonChili Powder¼ cupSharp Cheddar Cheese (shredded, or vegan cheese)2 tablespoonsGreen Onions (sliced, optional)½ cupChicken (cooked, shredded)½ cupExtra Firm Tofu (crumbled)½ cupGround Turkey (cooked and crumbled)½ cupCarnitas½ cupGround Beef (cooked and crumbled)See moreNutritionalNutritional166 Calories3.3 gTotal Fat7 mgCholesterol28 gCarbohydrate384 mgSodium7 gProteinFrom loseweightbyeating.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Roasted Red Pepper Soup
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