Title: Stuffed Peppers
Categories: Vegetable
Yield: 46 Servings
| 4 | | Sm to med bell peppers |
| 1/3 | c | Diced red onions |
| 2 | c | No-fat refried beans |
| 1 | c | Whole kernel corn |
| 3/4 | c | Cooked brn rice |
| 1/8 | c | Chopped parsley |
| 1 | ts | Garlic powder |
| 1/2 | ts | Chili powder |
| 1/2 | ts | Ground cumin |
| 3/4 | c | Chunky salsa |
Cut peppers in half from top to stem to bottom. Discard seeds and
membranes. Blanch peppers in boiling water for 3 mins. Drain. Set aside.
Mix rest of ingredients in sauce pan and simmer until hot and bubbly. Place
peppers in 13 X 9 X 2 baking dish; stuff peppers with bean mixture. Bake
covered at 350 for 35 to 40 mins. From the collection of Sue Smith,
S.Smith34, Uploaded June 16, 1994