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  1. Exported from MasterCook

  2. Black Bean Stuffed Peppers

  3. Recipe By : American Cancer Society/Florida Department of Citrus, 1998

  4. 4 Preparation Time :

  5. Categories : Beans & Legumes Rice 7 grains

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 4 large green sweet peppers

  8. 1 cup reduced-sodium chicken broth

  9. 3/4 cup frozen florida orange juice concentrate -- thawed

  10. 1/2 cup chopped onion

  11. 1/2 cup long grain rice

  12. 2 teaspoons chili powder

  13. 15 ounces black beans -- rinsed and drained

  14. 1 11 ounces wh kernel corn with sweet peppers -- drained

  15. 3/4 cup shredded reduced-fat monterey jack cheese

  16. --3 ounces florida orange wedges -- optional

  17. Fill a Dutch oven about half full of water; bring to boiling, Halve peppers

  18. lengthwise, removing seeds and membranes. Add peppers to boiling water-and 4 to 5 minutes or-

  19. until peppers are lust tender. Drain peppers.

  20. Meanwhile, in a medium saucepan combine broth, thawed concentrate, onion,

  21. 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,

  22. Stir in most of the cheese.

  23. Fill peppers with rice mixture. Place in a 3-quart rectangular baking dish.

  24. 400® oven about 25 minutes or until heated through.

  25. Sprinkle with remaining cheese. If desired, garnish with orange wedges.

  26. Makes 4 servings (2 pepper-halves).

  27. 395 cal.,

  28. 19 g pro.,

  29. 75 g carbo.,

  30. 5 g total

  31. 2 g sat. fat

  32. 15 mg cholesterol,

  33. 9 g dietary fiber,

  34. 846 mg sodium.

  35. 161% vit. C, 15% vit. A, 31% folate, 28% thiamin, 12%

  36. 17% niacin, 19% calcium, 23% iron, 26% potassium. - - - - - - - - - - - - - - - - - -

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