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Sweet Pepper Burritos

 Sweet Pepper Burritos
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.
6 ServingsPrep/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

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Sweet Pepper Burritos (continued)

Directions (continued)

  • servings.
Nutritional Facts: One serving (1 burrito, calculated without salsa) equals 429 calories, 13 g fat (5 g saturated fat), 21 mg cholesterol, 671 mg sodium, 54 g carbohydrate, 9 g fiber, 18 g protein. Diabetic Exchanges: 3 starch, 2 vegetable, 2 fat, 1 lean meat.