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Ingredients
- 4 lrg green peppers
- 15 ounce can black beans, rinsed and liquid removed
- 8Â 3/4 ounce can No Salt Added corn, liquid removed
- 1/2 c. minced onion
- 1/3 c. long grain rice
- Â Â to taste jalapeno peppers, chopped
- Â Â 2 Tbsp. fresh cilantro
- 3 ounce shredded low-fat Monterey Jack cheese
Directions
- * May substitute 1/2 teaspoon dry cilantro
- Fill a large pot 1/2 full of water;bring to boiling. Meanwhile, cut tops from green peppers and remove seeds. Choptops and set aside. Add in whole sweet peppers to boiling water. Return to boil. Reduce heat and cook, covered, for 4 to 5 min,till just tender.
- In a medium saucepan, combine the minced sweet pepper tops, black beans, corn, onion, uncooked rice, jalapeno peppers, and one c. water.
- Bring to boiling; reduce heat.
- Cover and simmer for 15 min, oruntil rice is tender. Stir in cilantro and half the cheese; toss to mix.
- If necessary, let rice mix stand, covered, about 5 min or possibly till water is absorbed.
- Fill sweet peppers with rice mix. Place in a 2 qt square baking dish; sprinklewith remaining cheese.
- Bake uncovered in a 400 oven about 15minutes or possibly till cheese melts.
- 4 main dish servingsOne stuffed pepper = 180 mg
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