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Peter Piper's Packed Peppers

Source of Recipe

LOONEYSPOONS by Janet & Greta Podleski
Peter Piper's Packed Peppers
Makes 6 stuffed peppers

2 cloves garlic, minced
1 cup chopped onions
1/2 10-oz. pkg. frozen spinach, thawed, squeezed dry and chopped (5-oz. total)
1 can (28 oz.) tomatoes, undrained, cut up
1 can (6 oz.) tomato paste
1 tsp. "lite" Worcestershire sauce
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. ground cumin
1/2 tsp. crushed red pepper flakes
1/4 tsp. black pepper
6 large red or yellow bell peppers (or a combination of the two)
3 cups cooked brown rice
1 can (15 oz.) black beans, dried and rinsed
Fresh parsley for garnish

Spray a large saucepan with non-stick spray. Cook garlic and onions over medium heat until tender, about 5 minutes. Add next 10 ingredients. Stir and bring to a boil. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Meanwhile, prepare peppers for stuffing. Cut off tops with stem and remove seeds.

Fill a stock pot 1/2 full with water and bring to a boil over high heat. Add peppers 2 or 3 at a time, and blanch for 2 minutes. Remove from water with tongs and place in sink full of cold water until cool. Remove sauce from heat and stir in rice and beans. Stuff peppers evenly with filling. Stand upright in small roasting pan.

Cover and bake at 375 F. for 35 minutes. Let cool 5 minutes before serving. Garnish tops with a sprig of fresh parsley. Serve any leftover filling on the side.

Per serving: 255 calories, 2.5 g fat, 53.7 g carbohydrate, 11.2 g protein, 559 mg sodium, 2 mg cholesterol, Calories from fat: 7.8%