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Stuffed Grilled Peppers & Rice

Fresh vegetables, like the tomatoes, spinach and corn featured in this dish, are harvested at their peak of ripeness and canned within hours, making the can one of the best ways to lock in nutrients and get food from its source to your family table.

Prep Time: 20
Cook Time: 10 minutes
Servings: 4

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Stuffed Grilled Peppers & Rice


1 cup long-grain rice
1 (14.5-ounce) can vegetable broth
1/2 teaspoon salt
4 large red, green and/or yellow bell peppers
1 tablespoon olive oil
1 (15-ounce) can white kidney beans, drained and rinsed**
1 (8-ounce) can tomato sauce
1 (13.5-ounce) can chopped spinach, drained
1 (8.75-ounce) can corn, drained
1 cup shredded Cheddar cheese


In medium saucepan over high heat, heat rice, broth and salt to boiling. Reduce heat to low; cover and simmer 20 minutes or until rice is tender and broth is absorbed.

Cut peppers in half lengthwise; remove seeds and membrane. Brush peppers, inside and out with olive oil. In large bowl toss rice with kidney beans, tomato sauce, spinach, corn and 3/4 cup cheese; toss to mix well.

Preheat grill to high or preheat oven to 425°F. Fill each pepper with some rice mixture, mounding slightly. Top with remaining 1/4 cup cheese. Grill or roast peppers 10 minutes or until peppers are softened and cheese is melted.

Nutrition Information Per Serving:

Calories 520; Total Fat 16 g (Sat 7 g, Trans 0 g); Cholesterol 30 mg; Sodium 1870 mg; Total Carbohydrates 76 g; Dietary Fiber 12 g; Sugars 10 g; Protein 23 g, Vitamin A 10731.83 IU; Vitamin C 150.56 mg; Calcium 410.12 mg; Iron  5.84 mg; Vitamin D 6.78 IU; Folate 148.72 mcg

% Daily Value*: Vitamin A 210%; Vitamin C 250%; Calcium 40%; Iron 30%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

**Nutrition analysis calculated with generic ingredients; Nutritional analysis calculated using canned white kidney beans that have not been drained and rinsed.