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Stuffed Peppers - Core




Source of Recipe


WW Community


Recipe Introduction


Source:
"Modified by HippoMommy from a recipe in the WW Turnaround Cookbook"
Yield:
"2 pepper halves"
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NOTES : If you like things spicy, you can sub Ro-Tel tomatoes with green chilies for the recipe-cut canned tomatoes


List of Ingredients




4 red peppers -- halved and seeded
2 tsp sunflower oil
1 onion -- diced
3 cloves garlic -- minced
15 ounces tomatoes -- canned, do not drain
5 ounces corn -- canned, drained
15 ounces black beans, canned -- drained
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1 cup pearl barley -- cooked, rinsed and drained (or substitute 1 cup cooked quinoa)
4 slices soy cheese -- divided

Recipe



Steam the peppers for 3 minutes or so, until soft.

In a large skillet, warm the oil. Add the onion and garlic and saute until soft. Add the tomatoes, corn, beans, chili powder, cumin and cayenne pepper. Simmer together for 20 minutes, until slightly reduced. While simmering, preheat oven to 375. Add the barley to the vegetable/bean mixture.

Place the pepper halves in sprayed 9x11 pan. With a slotted spoon, stuff the peppers with the vegetable/bean/barley mixture.

Cover and bake for 20 minutes. Uncover. Place a piece of soy cheese on each pepper half. Return to oven uncovered for about 3 minutes or until well melted.