BLACK BEAN-STUFFED PEPPERS

04.11.2008 | Author: Cook | Posted in Brown rice
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BLACK BEAN-STUFFED PEPPERS


Servings: 8
Ingredients: 

  • 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

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