Black Bean-stuffed Peppers Recipe
Yield: 8 ServingsRecipe by luhu.jp
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 medium: Tomato, chopped
Directions:
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
Source from luhu.jp
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
Source from luhu.jp