Fructose Free Classic Black Bean Stuffed Peppers
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Learn more →Ingredients
4 servings
For the rice
- 1 cup long-grain white rice
- 2 cups water
- ½ tsp salt
For the peppers
- 4 large bell peppers (any color)
For the filling
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, drained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 1 cup frozen corn, thawed
- ½ tsp salt
- ¼ tsp black pepper
For baking
- ½ cup water
For topping
- 1 cup shredded cheddar cheese
For serving
- 2 tbsp fresh cilantro, chopped (optional)
- sour cream, for serving (optional)
Instructions
- 1
Combine the rice, 2 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover, and cook until the water is absorbed and the rice is tender, about 18 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
Preheat the oven to 375°F (190°C). Pour 1/2 cup water into the bottom of a 9x13-inch baking dish.
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