Ingredients
- 2 large red bell peppers
- 1 cup of long grain rice
- 1 cup of chicken broth
- 1 cup of water
- 16 ounces fat free refried beans
- 2 tablespoons of tomato paste
- 1 tablespoon grated onion
- 1 tablespoon of hot sauce or to taste
- 2-3 tablespoons of chicken broth
- 1/2 cup of shredded Colby cheese
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Red Bell Peppers Stuffed with Beans and Rice
Time: 20 minutes prep, 25 minutes cook
Servings: 4
Directions
- Cut the washed red bell peppers in half lengthwise.
- Remove the white membrane from inside the peppers.
- Parboil pepper halves in boiling water for 3 minutes.
- Remove, drain and set aside.
- Mix the broth and water in sauce pan, add the rice.
- Bring to boil, simmer until tender and liquid absorbed. Keep warm.
- In a small sauce pan or microwave dish, mix together beans, tomato paste, grated onion and hot sauce.
- Add broth to make a thinner blend of the beans in needed.
- Mix togther 1 1/2 cup of rice and 1 1/2 cup bean mixture.
- Lightly oil casserole dish which will hold peppers upright.
- Put the beans and rice mixture in the prepared red peppers.
- Set into the greased casserole dish.
- Add shredded Colby cheese on top of peppers.
- Bake 20-30 minutes to heat the peppers and melt the cheese.
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Summary
A nutritious meal in a vegetable cup: red bell pepper stuffed with beans and rice. It is a good way to use left over cooked rice. Enjoy it as a everyday dinner meal with a salad and buttered kale.
2007-2012 Netta Belle's Choice cookbookinabox "Reg. U.S. Pat.& Trdmk. Off." All rights reserved.
