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Bean and Rice Stuffed Peppers
6 md Sweet red, yellow, or orange peppers
1 1/2 c Cooked long grain rice (no salt or fat)
1/2 c Chopped onion
1 cn (15 oz) red kidney beans, rinsed and drained
1 cn (14 1/2 oz) no salt-added stewed tomatoes, undrained
1 cn (4 oz) chopped green chilies, drained (to taste, the little ones don't like it so hot)
1 ts Chili powder
1 1/2 c Shredded ff sharp cheddar cheese, divided
Cut tops off peppers and remove seeds. Cook tops and bottoms of
peppers in boiling water 5 min. Drain peppers, set aside. Combine
rice and next 5 ingredients in a medium bowl. Stir in 1 c. cheese.
Spoon mixture evenly into peppers, and replace pepper tops. place
peppers in a 11x7x2 baking dish. Add hot water to dish to a depth of
1/2 inch. Bake uncovered, at 350 degrees F for 25 min. Sprinkle with
remaining cheese. Bake additional 5 min or until cheese melts. Serves
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