Bean-and-Rice-Stuffed Peppers
Ingredients
6 Medium-size sweet red, yellow or
Orange peppers
1 1/2 cups Cooked long-grain rice
(cooked without fat or salt)
1/2 cup Chopped onion
1 (15oz) can Red kidney beans,
Rinsed and drained
1 (14 1/2oz) can No-salt-added
Stewed tomatoes, undrained
1 (4oz) can Chopped green chiles,
Drained
1 tsp Chili powder
1 1/2 cup (6oz) shredded reduced-fat sharp Cheddar cheese, divided
Preparation
Cut tops off peppers, and remove seeds. Cook tops and bottoms of peppers in boiling water 5 minutes. Drain peppers; set aside.
Combine rice and next 5 ingredients in a medium bowl; stir in 1 cup cheese. Spoon mixture evenly into peppers, and replace pepper tops; place in an 11x7x2-inch baking dish. Add hot water to dish to a depth of 1/2 inch.
Bake, uncovered at 350 degrees F. for 25 minutes. Sprinkle evenly with remaining 1/2 cup cheese; bake an additional 5 minutes or until cheese melts.