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Stuffed Green Peppers

by Bill Drummond

4large green peppers
15 oz canblack beans, rinsed and drained
8 3/4 oz can  No Salt Added corn, drained
1/2 Cchopped onion
1/3 Clong grain rice
to tastejalapeno peppers, minced
2 T*fresh cilantro
3 ozshredded low-fat Monterey Jack cheese

* may substitute 1/2 t dried cilantro

Fill a large pot 1/2 full of water; bring to boiling. Meanwhile, cut tops from green peppers and remove seeds. Chop tops and set aside. Add whole sweet peppers to boiling water. Return to boil. Reduce heat and cook, covered, for 4 to 5 minutes, until just tender.

In a medium saucepan, combine the chopped sweet pepper tops, black beans, corn, onion, uncooked rice, jalapeno peppers, and one cup water. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, or until rice is tender.

Stir in cilantro and half the cheese; toss to mix. If necessary, let rice mixture stand, covered, about 5 minutes or until water is absorbed.

Fill sweet peppers with rice mixture. Place in a 2 quart square baking dish; sprinkle with remaining cheese.

Bake uncovered in a 400° oven about 15 minutes or until cheese melts. 4 main dish servings

 
Sodium content in milligrams
 
4 green bell peppers 4
one 15 oz can   no salt added Eden's black beans 30
8 3/4 oz can no salt added corn 18
1/2 C chopped onion 2
1/3 C long grain rice 2
one jalapeno pepper 3
2 T fresh cilantro 1
3 oz Kraft Lite shredded Monterey Jack cheese     660
 
Recipe total = 720 mg
One stuffed pepper = 180 mg
 

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