Edamame and Rice Stuffed Bell Peppers

Makes 4 servings (2 filled halves per serving)


  • 1 tbsp oil
  • 2 cups shelled edamame beans
  • ½ cup frozen corn, thawed
  • 1 cup cooked wild rice blend
  • ½ tsp curry powder
  • 2 tbsp apple cider vinegar
  • Dash of salt and pepper
  • 4 bell peppers


  1. Preheat oven to 350°F.
  2. Heat oil in a medium frypan over medium heat. Sauté edamame beans and corn until starting to soften, about 3 – 5 minutes.
  3. Remove from heat and transfer to a medium bowl. Add cooked wild rice blend, curry powder, apple cider vinegar, salt and pepper.
  4. Cut bell peppers in half lengthwise and remove seeds. Fill each half with bean and rice mixture and place on a baking sheet. Bake until peppers are tender, about 15 minutes.
  5. Serve and enjoy!


Nutritional analysis per serving: 145 calories, 7 g fat, 9 g protein, 30 g carbohydrate (22 g available carbohydrate), 8 g fibre, 49 mg sodium

My Viva Plan® Servings: 1 grain, 1 protein, 2 vegetables, 1 fat