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Sweet Pepper Burritos

Total Time

Prep/Total Time: 30 min.


6 servings

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.
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  • 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 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 13x9-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.

Nutrition 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.

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