Black bean stuffed peppers
Sheila Rowe
This is one of little Sheila’s favorites.
ingredients
- 4 large green sweet peppers
- 1 cup reduced-sodium chicken broth
- 3/4 cup frozen Florida orange juice concentrate, thawed
- 1/2 cup chopped onion
- 1/2 cup long grain rice
- 2 teaspoons chili powder
- 1 (15 oz) can black beans, rinsed and drained
- 1 (11 oz) can whole kernel corn with sweet peppers, drained
- 3/4 cup shredded reduced-fat Monterrey jack cheese (3 ounces)
- Florida orange wedges -- optional
directions
- 1
Fill a Dutch oven about half full of water; bring to boiling, Halve peppers
- 2
lengthwise, removing seeds and membranes. Add peppers to boiling water-and return to boiling; reduce heat. Cover and simmer for 4 to 5 minutes or- until peppers are lust tender. Drain peppers.
- 3
Meanwhile, in a medium saucepan combine broth, thawed concentrate, onion, 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, Stir in most of the cheese.
- 4
Fill peppers with rice mixture. Place in a 3-quart rectangular baking dish.
- 5
Bake, covered, in a 400® oven about 25 minutes or until heated through.
- 6
Sprinkle with remaining cheese. If desired, garnish with orange wedges.
notes
395 calories
Source: Sheila Rowe
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews