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Black Bean-Stuffed Peppers




Source of Recipe


Vegetarian Gourmet, Winter 93


Recipe Introduction


6Per serving: 233 cal; 13 g prot; 303 mg sod; 30 g carb; 7 g fat; 0mg chol; 34 mg calcium


List of Ingredients




1 cup Dried black beans
4 Bell peppers
1 Tbs Olive oil
1 cup Onions; chopped
1 Tbs Chili powder
1 tsp Ground cumin
1 tsp Dried basil
1/2 tsp Dried oregano
1 Tbs Wine vinegar
2 1/2 cup Brown rice; cooked
pinch Sea salt
1 md Tomato; chopped

Recipe



1Prepare beans according to package directions.
2Cut peppers in half lengthwise and remove seeds. Steam peppers, cut side down, over 1/2" boiling water until nearly tender, about 8 to 10minutes.
Rinse with cold water, drain and set aside.
3Preheat oven to 350 deg.
4Heat oil in a skillet over medium heat.Saute onion until soft and translucent. Add chili powder, cumin, basil, oregano, beans and vinegar; mixing well. Stir in rice, salt and tomato. Remove from heat.
5Fill peppers with bean mixture. Place in a shallow baking dish. Bake, covered, until peppers are tender, about 15 minutes. Serve immediately.