Cheesy Pork Stuffed Bell Peppers

Cheesy Pork Stuffed Bell Peppers
Cheesy Pork Stuffed Bell Peppers
Yield: 8 servings


  • 4 large bell peppers, scrubbed with clean vegetable brush under running water
  • ½ pound fresh pork sausage
  • 2 cups cooked brown rice
  • 1 cup canned corn, drained
  • 1 cup canned black beans, drained and rinsed
  • 1 cup salsa
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon black pepper
  • 1 cup reduced-fat Cheddar cheese, shredded
  • ½ cup cilantro, gently rubbed under cold running water, chopped (optional)


  1. Wash hands with soap and water.
  2. Preheat oven to 375°F. Spray a baking sheet with non-stick cooking spray.
  3. Cut bell peppers in half and remove core, membrane and seeds. Place on prepared baking sheet and set aside.
  4. In a large skillet, brown sausage until the internal temperature reaches 160°F when measured with a food thermometer. Drain fat and turn off heat.
  5. Add cooked rice, corn, beans, salsa, spices and ½ cup of cheese. Stir well.
  6. Evenly distribute meat mixture into the bell pepper halves. Top with the other ½ cup of cheese.
  7. Bake for 30 minutes or until cheese is melted and peppers are hot and softened. Sprinkle with cilantro, if desired, and serve.
  8. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Calories 250
  • Total Fat 9g
  • Saturated Fat 3.5g
  • Cholesterol 30mg
  • Sodium 580mg
  • Total Carbohydrates 27g
  • Fiber 5g
  • Total Sugars 5g, includes 0g Added Sugars
  • Protein 15g
  • Vitamin D 0%
  • Calcium 15%
  • Iron 10%
  • Potassium 10%
Nutrition Software Used: 
ESHA Food Processor