Ingredients
- 2 bell peppers
- 1½ cup of salsa
- 1 cup of cooked brown rice or quinoa
- ¼ cup of feta cheese or cheese of choice
- ¼ cup chopped mild jalapeños
- 2 tablespoons chopped olives
- ½ cup of canned lentils or beans of choice (you can switch it up here and use black beans, kidney beans or whatever your favorite is)
- ½ cup of carrot baby food or sweet potato baby food (some baby foods come in squeeze packets that are a veggie blend such as sweet potato with beets which I’ve used in this recipe and it worked well)
- 1 serving of organic spinach powder or ½ cup of spinach baby food
How to Make It
- Cut out top center of peppers. In a bowl mix all remaining ingredients and spoon into center of each pepper until full.
- Bake in a deep baking dish for 40 minutes at 400 degrees.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 232 kcal Calories from Fat: 45 kcal |
|
% Daily Value*
|
| Total Fat 5 g 14% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
Cholesterol 8 mg 3% |
Sodium 4781 mg 80% |
carbohydrates 32 g 25% |
Dietary Fiber 9 g 24% |
Sugars 14 g 16% |
Protein 9 g 18% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
