Black Bean & Vegetable Stuffed Peppers
Source of Recipe
unknown
Recipe Introduction
Serves: 4 (1/2 pepper each) - Prep. time: 15 minutes, plus rice and bean cooking time - Cooking time: 15 minutes
List of Ingredients
1 c. fresh, frozen or canned corn kernels
1 c. tomato sauce (low-sodium can be used)
1/4 t. black pepper
2/3 c. cooked long-grain white or brown rice
2 c. home-cooked or canned black beans, drained and rinsed
1/2 c. chopped onion
2 T. water
2 large red or green bell peppers, cut in half lengthwise and seeded
4 T. shredded nonfat cheese (your choice, cheddar preferred)Recipe
Combine corn, onion, and water in a microwave-safe casserole. Cover with vented plastic wrap and microwave on HIGH for 3 minutes.
Add tomato sauce and black pepper. Cover with vented plastic wrap and microwave on HIGH for 3 minutes or until tomato sauce bubbles.
Remove casserole from microwave. Stir rice and beans into tomato-corn mixture. Cover and set aside.
Place pepper halves on a microwave-safe plate. Cover with vented plastic wrap. Microwave on HIGH for 5 minutes or until almost tender. Drain.
Stuff peppers with bean mixture. Cover with vented plastic wrap and microwave on HIGH for 4 minutes or until beans and rice are heated through and pepper halves are tender.
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