Black Bean-Stuffed Peppers
Yield
8 servingsPrep
45 minCook
15 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
black beans
dried |
|
| 4 | each |
green bell peppers
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | cup |
onions
chopped |
|
| 1 | tablespoon |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
oregano
dried |
|
| 1 | tablespoon |
white wine vinegar
|
|
| 2 ½ | cups |
rice
brown, cooked |
|
| 1 | pinch |
sea salt
|
*
|
| 1 | medium |
tomatoes
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
black beans
dried |
|
| 4 | each |
green bell peppers
|
|
| 15 | ml |
olive oil
|
|
| 237 | ml |
onions
chopped |
|
| 15 | ml |
chili powder
|
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
basil
dried |
*
|
| 2.5 | ml |
oregano
dried |
|
| 15 | ml |
white wine vinegar
|
|
| 591 | ml |
rice
brown, cooked |
|
| 1 | pinch |
sea salt
|
*
|
| 1 | medium |
tomatoes
chopped |
|
Directions
Prepare beans according to package directions.
Cut peppers in half lengthwise and remove seeds.
Steam peppers, cut side down, over ½ inch 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.
Sauté 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.
