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Title: Brown Rice-Filled Chilies W/black Bean Sauce
Categories: Vegetarian Lacto Entree Ornish
Yield: 4 Servings
| 1 1/2 | c | Brown rice; cooked |
| 1/2 | c | Red bell pepper; diced |
| 1 | tb | Cumin, ground; roasted |
| 1 | tb | Coriander, ground; roasted |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Sea salt |
| 1 | tb | Cilantro, fresh; cilantro |
| 8 | Green chilies, whole freshly roasted or canned | |
| 2 | oz | Jalapeno monterey jack cheese; nonfat |
| 4 | oz | Vegetable stock plus extra for thinning |
| 1 | ts | Garlic; minced |
| 1 | ts | Cumin |
| 1 | ts | Coriander |
| 1/2 | ts | Chili powder |
| 1 | tb | Sherry; dry |
| 2 | tb | Tomato paste |
| 1/4 | ts | Jalapeno pepper; minced (opt |
| 1 1/2 | c | Black beans; cooked |
| 1/2 | c | Tomatoes, fresh; chopped for garnish |
| 1 | tb | Cilantro, fresh; chopped |
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 th eoven 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 -2.5 g fat - 1.5 mg chol -580.8 mg sodium w/o added salt Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE
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