| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Main dish |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Dried black beans |
| 4 |
|
Bell peppers |
| 1 |
tb |
Olive oil |
| 1 |
c |
Onions; chopped |
| 1 |
tb |
Chili powder |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
Dried oregano |
| 1 |
tb |
Wine vinegar |
| 2 1/2 |
c |
Brown rice; cooked |
|
pn |
Sea salt |
| 1 |
md |
Tomato; chopped |
INSTRUCTIONS
Prepare beans according to package directions.
Cut peppers in half lengthwise and remove seeds. Steam peppers, cut side
down, over 1/2" boiling water until nearly tender, about 8 to 10minutes.
Rinse with cold water, drain and set aside.
Preheat oven to 350 deg.
Heat oil in a skillet over mediumheat.Saute onion until soft and
translucent. Add chili powder, cumin, basil, oregano, beans and vinegar;
mixing well. Stir in rice, salt and tomato. Remove from heat.
Fill peppers with bean mixture. Place in a shallow baking dish. Bake,
covered, until peppers are tender, about 15 minutes. Serve immediately.
Per serving: 233 cal; 13 g prot; 303 mg sod; 30 g carb; 7 g fat; 0mg chol;
34 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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