• 1 (15-ounce) can Pinto Beans, drained and rinsed
  • 6 green bell peppers
  • 3 cups corn
  • 3/4 cup Cheddar cheese, grated
  • 1/2 tablespoon vegetable oil
  • 1/2 cup onion, minced
  • 1 clove garlic, minced
  • 1/4 cup fresh parsley, minced
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper


  1. Cut off tops of green peppers, leaving a hole about 2 inches in diameter and remove seeds and inner ribs.
  2. Immerse peppers in boiling water, and cook for 5 minutes.
  3. Remove peppers and place upside down on paper towels. Drain and cool.
  4. In a medium size bowl, combine remaining ingredients and mix well.
  5. Place 2 cup of filling in each pepper. Put filled peppers (filled side up) in a baking dish.
  6. Pour a little water into dish.
  7. Bake peppers at 375°F for 20 minutes.


Servings per recipe: 6
Serving size: 1 stuffed pepper
Calories: 260
Carbohydrates: 39g
Fat: 7g
Cholesterol: 15mg
Protein: 11g
Fiber: 7g
Sodium: 120mg (376mg using canned beans)


1 lean meat
2 vegetable
2 fruit

Leave a Reply

Your email address will not be published. Required fields are marked *