Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
- Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
- Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
- Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.37 Kcal (851 kJ) | ||
| Calories from fat | 52.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 9% | |
|---|---|---|---|
| Cholesterol | 6.73mg | 2% | |
| Sodium | 2242.32mg | 93% | |
| Potassium | 379.25mg | 8% | |
| Total Carbs | 30.21g | 10% | |
| Sugars | 6.33g | 25% | |
| Dietary Fiber | 4.92g | 20% | |
| Protein | 6.95g | 14% | |
| Vitamin C | 120.3mg | 200% | |
| Vitamin A | 3mg | 99% | |
| Iron | 51.9mg | 288% | |
| Calcium | 75.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 72.07 Kcal (302 kJ) | ||
| Calories from fat | 18.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 9% | |
|---|---|---|---|
| Cholesterol | 2.39mg | 2% | |
| Sodium | 794.63mg | 93% | |
| Potassium | 134.4mg | 8% | |
| Total Carbs | 10.71g | 10% | |
| Sugars | 2.24g | 25% | |
| Dietary Fiber | 1.74g | 20% | |
| Protein | 2.46g | 14% | |
| Vitamin C | 42.6mg | 200% | |
| Vitamin A | 1.1mg | 99% | |
| Iron | 18.4mg | 288% | |
| Calcium | 26.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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