Servings | Prep Time | Cook Time |
---|---|---|
2 | 10 mins | 25 mins |
1. | Remove tops of pepper and seeds. Slice pepper lengthwise once to create a pocket for the rice. |
2. | Toast peppers in toaster oven or broiler until softened to preferred level. |
3. | While peppers toast, sauté onion in olive oil until browned. |
4. | Add cooked brown rice to the oil and onions and sauté until slightly browned. |
5. | Remove peppers from toaster and place rice inside. |
6. | Top with green salsa and enjoy! |
There are 378 calories in 1 serving of Mexican Rice Stuffed Peppers.
Calorie split: 21% fat, 71% carbs, 9% protein.
|
Serving Size | 1 serving |