Black bean stuffed peppers
Black Bean Stuffed Peppers
Recipe By : American Cancer Society/Florida Department of Citrus, 1998
Serving Size : 4 Preparation Time :0:00
Categories : Beans & Legumes Rice 7 grains
Amount Measure Ingredient -- Preparation Method
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4 large green sweet peppers
1 cup reduced-sodium chicken broth
3/4 cup frozen florida orange juice concentrate -- thawed
1/2 cup chopped onion
1/2 cup long grain rice
2 teaspoons chili powder
15 ounces black beans -- rinsed and drained
1 11 ounces wh kernel corn with sweet peppers -- drained
3/4 cup shredded reduced-fat monterey jack cheese
--3 ounces
florida orange wedges -- optional
Fill a Dutch oven about half full of water; bring to boiling, Halve peppers
lengthwise, removing seeds and membranes. Add peppers to boiling water-and
return to boiling; reduce heat. Cover and simmer for 4 to 5 minutes or-
until peppers are lust tender. Drain peppers.
Meanwhile, in a medium saucepan combine broth, thawed concentrate, onion,
uncooked rice, and chili powder. Bring to boiling; reduce heat. Cover and
simmer about 20 minutes or until rice is tender Stir in beans and corn,
Stir in most of the cheese.
Fill peppers with rice mixture. Place in a 3-quart rectangular baking dish.
Bake, covered, in a 400® oven about 25 minutes or until heated through.
Sprinkle with remaining cheese. If desired, garnish with orange wedges.
Makes 4 servings (2 pepper-halves).
Nutrition facts per serving: 395 cal., 19 g pro., 75 g carbo., 5 g total
fat (2 g sat. fat), 15 mg cholesterol, 9 g dietary fiber, 846 mg sodium.
Daily Value: 161% vit. C, 15% vit. A, 31% folate, 28% thiamin, 12%
riboflavin, 17% niacin, 19% calcium, 23% iron, 26% potassium.
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