8 large green, red or yellow bell peppers
(or a combination)
3 cups cooked rice
1 (15 ounce) can black beans, drained
1 (15 ounce) can corn, drained
1 medium onion, chopped
1 (4 ounce) can green chilies, chopped
1/2 teaspoon liquid smoke
1/2 teaspoon ground cumin
1/2 cup shredded cheddar cheese
Cooking Instructions
Fill large stockpot with enough water to cover peppers and bring to a boil. Cut the tops off the peppers, removing as little of the pepper as possible. Remove seeds and inner membrane. Blanch peppers in boiling water for 5 minutes, drain and set aside.
Combine rice, beans, corn, onion, green chilies, liquid smoke, cumin and salt and pepper to taste. Fill each pepper and stand upright in a 9 x 13-inch baking dish that has been sprayed with nonstick cooking spray. Cover pan with foil and bake at 350 degrees for 20 minutes. Remove foil, sprinkle with cheese and bake another 5 minutes or until cheese is melted. You can also add crumbled tofu in place of some of the rice to increase the amount of protein.
Makes 8 Servings
Serving Size: 1 stuffed pepper
Nutrients per serving:
Calories: 239
Total fat: 4 grams (13% of calories)
Saturated fat: 2 grams
Cholesterol: 7 mg
Sodium: 327 mg
Carbohydrate: 45 grams (73% of calories)
Protein: 9 grams (15% of calories)
Dietary fiber: 7 grams
by JollyCook
No preview Available
See what's cooking in the
JollyCook Blog for the most recent new recipes, tips and cooking ideas.
Click here
