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Mexican Stuffed Peppers

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

30 min

Ready

60 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 large sweet red bell peppers
sweet
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1 tablespoon olive oil
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1 cup onions
chopped
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2 each celery stalks
diced
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1 teaspoon cumin
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1 teaspoon chili powder
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1 teaspoon basil
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½ teaspoon oregano
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2 cups rice
brown, cooked
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1 ½ cups black beans
drained
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1 x cayenne pepper
to taste
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1 ½ cups tomatoes
canned, with their juice
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6 ounces tomato paste
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Ingredients

Amount Measure Ingredient Features
4 large sweet red bell peppers
sweet
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15 ml olive oil
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237 ml onions
chopped
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2 each celery stalks
diced
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5 ml cumin
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5 ml chili powder
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5 ml basil
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2.5 ml oregano
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473 ml rice
brown, cooked
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355 ml black beans
drained
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1 x cayenne pepper
to taste
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355 ml tomatoes
canned, with their juice
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173.4 ml/g tomato paste
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Directions

Wash the peppers and cut them in half lengthwise.

Remove the seeds.

Place the peppers, cut side facing down, on a rack above boiling water.

Cover the pot and steam for about 10 minutes, or until the peppers are just beginning to get soft.

To ensure even doneness, do not stack the peppers on top of each other; keep them in a single layer.

If you have a wok with a steaming rack, all the peppers can be steamed at the same time.

If not, do them in two batches.

Heat the olive oil in a large skillet.

Add the onions, celery, cumin, chili powder, basil and oregano.

Sauté until the onions are almost tender.

Add the cooked rice and beans.

Mix well; then add the shoyu or tamari and the cayenne to taste.

Mix again.

Lightly oil a shallow 7 - x - 11inch baking dish .

Fill each pepper with the bean and rice mixture and place the peppers side by side in the baking dish.

Mix together the canned tomatoes and the tomato paste.

If the tomatoes ar whole, chop them or break them up with a fork.

Pour the tomato mixture over the stuffed peppers.

Cover the baking dish with aluminum foil and bake at 350℉ (180℃) F for 30 minutes.

Serve with a big green saslad and slices of ripe avocado.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 526g (18.6 oz)
Amount per Serving
Calories 5628% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 431mg 18%
Total Carbohydrate 38g 38%
Dietary Fiber 15g 60%
Sugars g
Protein 34g
Vitamin A 134% Vitamin C 392%
Calcium 12% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

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