English60 min
Stuffed peppers
Peppers filled with rice, beans, and tomato sauce.
Keeps: Fridge 3d · Freezes. Cool rice quickly and refrigerate. Don't leave a warm pot on the counter overnight.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
238
Calories
950 kcal in this batch
Protein
10 g
Fat
1.1 g
Carbs
48.8 g
Per serving stays put. Amounts follow the headcount.
Method
- 1
Heat the oven to 375°F.
- 2
Cut the tops off the peppers and take out the seeds.
- 3
Mix the rice, the beans, half of the sauce, the salt, and the cumin.
- 4
Fill the peppers.
- 5
Set them in a dish.
- 6
Pour the rest of the sauce over them.
- 7
Cover the dish.
- 8
Bake until the peppers are soft, about 40 minutes.
Cook's notes
The beans are already cooked. Drain them.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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