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Southwestern Stuffed Peppers
Ingredients
4 large red bell peppers, tops cut off and seeds and white ribs scraped out
1 clove garlic, minced
1/2 cup chopped onions
2 tablespoons extra-virgin olive oil, divided
1 (15 ounce) can kidney beans (small work well here), rinsed and drained
1 cup cooked brown rice (from 1/3 cup uncooked rice)*
1 cup frozen corn kernels
1 cup (8 ounces) tomato sauce (from BPA free can or carton)
1 tablespoon chili powder
1 teaspoon cumin
1/4 cup chopped cilantro
1/4 cup grated reduced fat cheddar
1/4 teaspoon kosher or sea salt
1/4 teaspoon black pepper
Directions
*Add 1/3 cup rice, well rinsed, to 2/3 cup water. Bring to a boil over high heat. Stir once, reduce heat to lowest setting, and cover. Allow to cook for 25-30 minutes, or until all water is absorbed.
Preheat oven to 375 degrees. Place all bell peppers on a nonstick or parchment lined baking sheet.
Heat olive oil in large sauté pan over medium heat and add the onions. Sauté for about 5 to 8 minutes, until softened and translucent. Add garlic and cook for an additional 30 seconds.
Remove from heat. Mix all ingredients besides the bell peppers and cheese in a bowl and fill each pepper. Sprinkle each with cheese.
Bake for 20- 25 minutes, until completely cooked through.
http://skinnyms.com/southwestern-stuffed-peppers-recipe/
Ingredients
4 large red bell peppers, tops cut off and seeds and white ribs scraped out
1 clove garlic, minced
1/2 cup chopped onions
2 tablespoons extra-virgin olive oil, divided
1 (15 ounce) can kidney beans (small work well here), rinsed and drained
1 cup cooked brown rice (from 1/3 cup uncooked rice)*
1 cup frozen corn kernels
1 cup (8 ounces) tomato sauce (from BPA free can or carton)
1 tablespoon chili powder
1 teaspoon cumin
1/4 cup chopped cilantro
1/4 cup grated reduced fat cheddar
1/4 teaspoon kosher or sea salt
1/4 teaspoon black pepper
Directions
*Add 1/3 cup rice, well rinsed, to 2/3 cup water. Bring to a boil over high heat. Stir once, reduce heat to lowest setting, and cover. Allow to cook for 25-30 minutes, or until all water is absorbed.
Preheat oven to 375 degrees. Place all bell peppers on a nonstick or parchment lined baking sheet.
Heat olive oil in large sauté pan over medium heat and add the onions. Sauté for about 5 to 8 minutes, until softened and translucent. Add garlic and cook for an additional 30 seconds.
Remove from heat. Mix all ingredients besides the bell peppers and cheese in a bowl and fill each pepper. Sprinkle each with cheese.
Bake for 20- 25 minutes, until completely cooked through.
http://skinnyms.com/southwestern-stuffed-peppers-recipe/