Brown rice-filled chilies w/black bean sauce

4 servings

Ingredients

Quantity Ingredient
1½ cup Brown rice; cooked
½ cup Red bell pepper; diced
1 tablespoon Cumin, ground; roasted
1 tablespoon Coriander, ground; roasted
¼ teaspoon Black pepper
¼ teaspoon Sea salt
1 tablespoon Cilantro, fresh; cilantro
8 Green chilies, whole; freshly roasted or canned
2 ounces Jalapeno Monterey Jack cheese, nonfat
4 ounces Vegetable stock plus extra for thinning
1 teaspoon Garlic; minced
1 teaspoon Cumin
1 teaspoon Coriander
½ teaspoon Chili powder
1 tablespoon Sherry, dry
2 tablespoons Tomato paste
¼ teaspoon Jalapeno pepper;minced (opt)
1½ cup Black beans; cooked
½ cup Tomatoes, fresh; chopped, for garnish
1 tablespoon Cilantro, fresh; chopped

Directions

EAT MORE, WEIGH LESS;ORNISH

Combine the rice with the next 6 ingredients. Fill the chli peppers with the mixture and place them on a lightly sprayed or oiled baking sheet. Grate the cheese and sprinkle it over the peppers.

Preheat the oven to 350 degrees.

Place the stock in a pan. Add the onion, garlic, cumin, coriander, chili powder andsherry; cook for 3 minutes. Add the tomato paste, pepper, beans and cook for 5 more minutes.

Reheat the stuffed chilis in the oven for 10 minutes.Place the cooked bean mixture in a blender or food processor and proces until smooth and creamy. Add small amounts of stock or water if necessary to thin the mixture.

Place the black bean sauce on a serving platter, set the stuffed chilis on the sauce, and garnish with the tomatoes and cilantro or arrange in individual servings. Serving size=2 stuffed chili peppers 270 calories 2½ g fat 1½ mg chol 580⅘ mg sodium w/o added salt, 8% of calories from fat Posted on GEnie Food & Wine RT Oct 29, 1993 by DEEANNE From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 03-24-95

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