Black Bean-stuffed Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Main dish, Vegan, Vegetarian | 8 | Servings |
INGREDIENTS
| 1 | c | Dried black beans |
| 4 | Bell peppers | |
| 1 | T | Olive oil |
| 1 | c | Onions, chopped |
| 1 | T | Chili powder |
| 1 | t | Ground cumin |
| 1 | t | Dried basil |
| 1/2 | t | Dried oregano |
| 1 | T | Wine vinegar |
| 2 1/2 | c | Brown rice, cooked |
| pn | Sea salt | |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 285
Calories From Fat: 34
Total Fat: 4.1g
Cholesterol: 0mg
Sodium: 91mg
Potassium: 289.3mg
Carbohydrates: 61.7g
Fiber: 7.8g
Sugar: 3g
Protein: 6.8g