Bean and rice stuffed peppers
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Sweet red, yellow, or orange peppers |
| 1½ | cup | Cooked long grain rice (no salt or fat) |
| ½ | cup | Chopped onion |
| 1 | can | (15 oz) red kidney beans, rinsed and drained |
| 1 | can | (14 1/2 oz) no salt-added stewed tomatoes, undrained |
| 1 | can | (4 oz) chopped green chilies, drained (to taste, the little ones don't like it so hot) |
| 1 | teaspoon | Chili powder |
| 1½ | cup | Shredded ff sharp cheddar cheese, divided |
Directions
(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 ½ inch. Bake uncovered, at 350 degrees F for 25 min. Sprinkle with remaining cheese. Bake additional 5 min or until cheese melts. Serves 6.
Posted by Michelle Dick, FATFREE listowner, while list was down.
From: Alex & Jen <anelson@...> Date: Thu, 10 Oct 96 08:36:30 PDT
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