Black bean-stuffed peppers
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried black beans |
| 4 | Bell peppers | |
| 1 | tablespoon | Olive oil |
| 1 | cup | Onions; chopped |
| 1 | tablespoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Dried basil |
| ½ | teaspoon | Dried oregano |
| 1 | tablespoon | Wine vinegar |
| 2½ | cup | Brown rice; cooked |
| pinch | Sea salt | |
| 1 | medium | Tomato; chopped |
Directions
Prepare beans according to package directions.
Cut peppers in half lengthwise and remove seeds. Steam peppers, cut side down, over ½" 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
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