These are actually fairly simple to make and really tasty. It has nearly 7.5 grams of fiber and zero saturated fat. Mr. Kitchin said he'd put this recipe in his "Top 3 Favorite Dishes." Feel free to use any kind of pepper you like. Also adjust the amount of chili powder to taste. Recipe makes four peppers.
Ingredients:
- 4 Bell Peppers
- 2 Cups Brown Rice, Cooked
- 1 Cup Yellow Corn
- 1 Cup Black Beans
- 1 Cup Mushrooms, Chopped
- 1 Carrot, Minced
- 1/2 Cup Shallots, Diced
- 1/2 Cup Fat-Free Cheddar Cheese
- 1 Tbsp. Chili Powder
Directions:
- Preheat oven to 350°.
- Cut tops off of peppers, clean insides, and set aside.
- Spray large skillet with cooking spray and put over medium heat.
- Add mushrooms, onions, and carrot and cook until tender.
- Add rice, beans, corn, chili powder, and cheese; stir to combine.
- Cook for 2 - 3 minutes or until thoroughly heated.
- Divide filling evenly among peppers.
- Bake for 30 - 35 minutes or until peppers are easily pierced with a fork.
- Sprinkle a small amount of cheese on top of each pepper and return to oven for 3 - 5 minutes to melt.
- Slice in half to serve; garnish with sour cream, hot sauce, salsa, or whatever you like!
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