5 from 6 votes
Healthy Stuffed Peppers with Cilantro Avocado Sauce
These Healthy Stuffed Peppers with Cilantro Avocado Sauce prove that vegetarian eats can be tasty and filling!
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
pepper boats
Calories:
222 kcal
Course:
Side Dish, Main Course
Cuisine:
Vegetarian
Ingredients
- 3 bell pepper large
- ⅓ cup bell pepper I cut up the bits that I sliced off the tops of the peppers when removing the stem or jalapeño pepper for a kick!, diced
- 2 cups yellow rice (cooked via package instructions)
- ⅓ cup corn (fresh, frozen, or canned)
- ⅓ cup onion
- ⅓ cup tomato chopped
- 2-4 oz pepper jack cheese grated
- season to taste
- Add any extra veggies/cheese/beans/protein as desired - go crazy!
Tasty Toppings (choose your favorites)
- cheddar cheese shredded; or pepper jack cheese
- sour cream or plain Greek yogurt
- cilantro fresh
- jalapeño sliced
- vegetable fresh or leftover, grilled, roasted or sautéed
- avocado fresh, chopped
- guacamole
- Pico de Gallo
- salsa verde
- salsa
Creamy Cilantro Avocado Sauce
- 1 avocado
- 2 TBSP cream cheese
- ½ cup sour cream or plain Greek yogurt
- ½ cilantro stems removed, bunch
- 2 jalapeno pepper seeds/veins/stem removed
- 2 garlic large cloves
- pinch salt
- pinch black pepper
Instructions
- Pre-heat oven to 400 degrees F.
- Cook rice via preferred method until fluffy.
- Slice each bell pepper in half. Hollow out each pepper, removing stem and seeds.
- Lay peppers on a baking sheet and cook for 8-10 minutes until al-tente or for 15-20 minutes for softer peppers.
- While the peppers bake, sauté your pepper, corn, and onion until tender. Set aside.
- Once rice is fluffy and finished, combine with sautéed veggies and half of your grated cheese. Season to taste with anything from salt and pepper to your favorite blend of taco seasonings.
- Top with remaining cheese and bake for an additional 10 minutes, then pile mile-high with all your favorite toppings! Anything goes!
Cup of Yum
Notes
- Nutrition Facts below are estimated for peppers with avocado sauce using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!
Nutrition Information
Calories
222kcal
(11%)
Carbohydrates
26g
(9%)
Protein
8g
(16%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Cholesterol
15mg
(5%)
Sodium
98mg
(4%)
Potassium
430mg
(9%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
2408IU
(48%)
Vitamin C
98mg
(109%)
Calcium
115mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 pepper boats
Amount Per Serving
Calories 222
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 98mg | 4% |
| Potassium | 430mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2408IU | 48% |
| Vitamin C | 98mg | 109% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.