| previous | next |
Title: Black Bean-Stuffed Peppers
Categories: Vegetarian Vegan Main
Yield: 8 Servings
| 1 | c | Dried black beans |
| 4 | Bell peppers | |
| 1 | tb | Olive oil |
| 1 | c | Onions; chopped |
| 1 | tb | Chili powder |
| 1 | ts | Ground cumin |
| 1 | ts | Dried basil |
| 1/2 | ts | Dried oregano |
| 1 | tb | Wine vinegar |
| 2 1/2 | c | Brown rice; cooked |
| pn | Sea salt | |
| 1 | md | Tomato; chopped |
Prepare beans according to package directions.
Cut peppers in half lengthwise and remove seeds. Steam peppers, cut side down, over 1/2" 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
| previous | next |