Stuffed Peppers | Illinois Extension | UIUC

Ingredients

• 1/2 cup brown rice or barley
• uncooked
• 4 bell peppers (green
• red
• yellow
• or orange)
• 1/2 cup onion
• chopped
• 1/2 can garbanzo beans (chickpeas)
• drained and rinsed
• 1 cup reduced fat shredded cheese
• divided
• 2 medium tomatoes
• finely chopped
• 1 can (4 ounces) chopped green chilies
• drained
• 1 garlic clove
• minced
• 1/2 teaspoon chili powder
• 4 tablespoons fresh cilantro (or 4 teaspoons dried cilantro)
• 1/8 teaspoon black pepper