Sweet Pepper Burritos Recipe

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Sweet Pepper Burritos Recipe
Sweet Pepper Burritos Recipe photo by Taste of Home
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Sweet Pepper Burritos Recipe

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Publisher Photo
Diners meet up with plenty of flavor when they dig into Marian Platt's meatless mainstay that's bursting with cheese, rice, onion and peppers. "These burritos are a fun change of pace from traditional sandwiches," she notes from Sequim, Washington.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 2 medium sweet red peppers, diced
  • 1 medium sweet yellow pepper, diced
  • 1 medium green pepper, diced
  • 2 teaspoons ground cumin
  • 2 cups cooked brown rice
  • 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
  • 3 ounces fat-free cream cheese, cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 flour tortillas (10 inches), warned
  • Salsa, optional

Directions

In a large nonstick skillet, saute onion in oil for 2 minutes. Add peppers; saute for 5 minutes or until crisp-tender. Sprinkle with cumin; saute 1 minute longer. Stir in the rice, cheeses, salt and pepper.
Spoon about 2/3 cup of filling off center on each tortilla; fold sides and ends over filling and roll up. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray.
Cover and bake at 425° for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired. Yield: 6 servings.
Originally published as Sweet Pepper Burritos in Light & Tasty August/September 2002, p45

Nutritional Facts

1 each: 429 calories, 13g fat (5g saturated fat), 21mg cholesterol, 671mg sodium, 54g carbohydrate (0 sugars, 9g fiber), 18g protein. Diabetic Exchanges: 3 starch, 2 vegetable, 2 fat, 1 lean meat.

  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 2 medium sweet red peppers, diced
  • 1 medium sweet yellow pepper, diced
  • 1 medium green pepper, diced
  • 2 teaspoons ground cumin
  • 2 cups cooked brown rice
  • 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
  • 3 ounces fat-free cream cheese, cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 flour tortillas (10 inches), warned
  • Salsa, optional
  1. In a large nonstick skillet, saute onion in oil for 2 minutes. Add peppers; saute for 5 minutes or until crisp-tender. Sprinkle with cumin; saute 1 minute longer. Stir in the rice, cheeses, salt and pepper.
  2. Spoon about 2/3 cup of filling off center on each tortilla; fold sides and ends over filling and roll up. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray.
  3. Cover and bake at 425° for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired. Yield: 6 servings.
Originally published as Sweet Pepper Burritos in Light & Tasty August/September 2002, p45

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MY REVIEW
BoosBug User ID: 7052546 58024
Reviewed Mar. 1, 2014

"Love!!!! Made with jalapeño tortillas....awesome, awesome!"

MY REVIEW
dolcevita User ID: 3080010 53493
Reviewed Dec. 18, 2009

"What can I say? This recipe is awesome!!!!

I have made this for my family numerous times and it is always a big hit. These burritos are full of fresh ingredients and lots of flavor. My family enjoys dipping them in ranch dressing or salsa."

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