Side Pannel
Black Bean-Stuffed Peppers
Black Bean-Stuffed Peppers
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Vegetarian
Ingredients List
- 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
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
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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