1/2 of recipe (2 pepper halves): 243 calories, 3.5g fat, 778mg sodium, 41.5g carbs, 11g fiber, 11g sugars, 13g protein -- PointsPlus® value 6*
Each serving of this recipe consists of a decadent and delicious duo of bean-stuffed pepper halves! Hope you're hungry...
3 bell peppers
1 cup chopped onion
1 cup fat-free refried beans
1/4 cup red enchilada sauce
1/4 cup shredded reduced-fat Mexican-blend cheese
Optional topping: fat-free sour cream
Preheat oven to 375 degrees. Spray a large baking pan with nonstick spray.
Slice 2 bell peppers in half lengthwise, and remove seeds and stems. Lay pepper halves in the baking pan, cut sides up.
Bake until slightly softened, 16 - 18 minutes. Remove pan, but leave oven on.
Deseed and chop remaining bell pepper. Bring a skillet sprayed with nonstick spray to medium-high heat. Cook chopped bell pepper and onion until softened, 6 - 8 minutes.
Transfer chopped veggies to a medium bowl, and blot away excess moisture. Add refried beans, and thoroughly stir.
Blot away excess moisture from pepper halves, and evenly distribute bean mixture among them.
Top each stuffed pepper half with 1 tbsp. enchilada sauce and 1 tbsp. cheese.
Bake until filling is hot and cheese has melted, 5 - 7 minutes. Eat up!
MAKES 2 SERVINGS