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-> [Entrees, Herbs & Spices, Peppers, Vegetarian] -> [Black bean-stuffed peppers Recipe] |
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Black bean-stuffed peppers
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| Artist: |
_ |
| Categories: |
Entrees, Herbs & Spices, Peppers, Vegetarian |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Dried black beans | | 4
| | Bell peppers | | 1
| tbsp | Olive oil | | 1
| cup | Onions, chopped | | 1
| tbsp | Chili powder | | 1
| tsp | Ground cumin | | 1
| tsp | Dried basil | | 1/2
| tsp | Dried oregano | | 1
| tbsp | Wine vinegar | | 2 1/2
| cup | Brown rice, cooked | | | Pn Sea salt | | 1
| med | Tomato, chopped |
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Procedures:
| 1 | Prepare beans according to package directions. | | 2 | Cut peppers in half lengthwise and remove seeds. | | 3 | Steam peppers, cut side down, over ? boiling water until nearly tender, about 8 to 10minutes. | | 4 | Rinse with cold water, drain and set aside. | | 5 | Preheat oven to 350 deg. | | 6 | Heat oil in a skillet over mediumheat.saute onion until soft and translucent. | | 7 | Add chili powder, cumin, basil, oregano, beans and vinegar; mixing well. | | 8 | Stir in rice, salt and tomato. | | 9 | Remove from heat. | | 10 | Fill peppers with bean mixture. | | 11 | Place in a shallow baking dish. | | 12 | Bake, covered, until peppers are tender, about 15 minutes. | | 13 | Serve immediately. | | 14 | Per serving: 233 cal; 13 g prot; 303 mg sod; 30 g carb; 7 g fat; 0mg chol; 34 mg calcium |
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