Bean And Rice Stuffed Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 6 | Servings | ||
INGREDIENTS
| 6 | Sweet red, yellow or orange | |
| peppers | ||
| 1 1/2 | c | Cooked long grain rice, no |
| salt or fat | ||
| 1/2 | c | Chopped onion |
| 1 | 15 oz red kidney beans | |
| rinsed and drained | ||
| 1 | 14 1/2 oz no salt-added | |
| stewed tomatoes | ||
| undrained | ||
| 1 | 4 oz chopped green | |
| chilies drained to | ||
| taste | ||
| the little ones don't | ||
| like | ||
| it so hot | ||
| 1 | t | Chili powder |
| 1 1/2 | c | Shredded ff sharp cheddar |
| cheese divided |
INSTRUCTIONS
6 (Cook Healthy Cook Quick) Prep time: 20 min Cook time: 30 min Cut tops off peppers and remove seeds. Cook tops and bottoms of peppers in boiling water 5 min. Drain peppers, set aside. Combine rice and next 5 ingredients in a medium bowl. Stir in 1 c. cheese. Spoon mixture evenly into peppers, and replace pepper tops. place peppers in a 11x7x2 baking dish. Add hot water to dish to a depth of 1/2 inch. Bake uncovered, at 350 degrees F for 25 min. Sprinkle with remaining cheese. Bake additional 5 min or until cheese melts. Serves Posted by Michelle Dick, FATFREE listowner, while list was down. From: Alex & Jen <anelson@dmci.net> Date: Thu, 10 Oct 96 08:36:30 PDT
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Nutrition (calculated from recipe ingredients)
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Calories: 286
Calories From Fat: 84
Total Fat: 9.5g
Cholesterol: 24.9mg
Sodium: 1275mg
Potassium: 588.5mg
Carbohydrates: 30.9g
Fiber: 5.6g
Sugar: 5.9g
Protein: 19.7g