Black Bean Stuffed Peppers

Serves 4 (2 pepper-halves)

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4 green bell peppers
1 cup reduced sodium chicken broth
3/4 cup frozen orange juice concentrate, thawed
1/2 cup onion, chopped
1/2 cup Blue Ribbon® White Rice
2 tsps chili powder
1 can (15 oz.) black beans, drained and rinsed
1 can (11 oz.) whole kernel corn with red and green bell peppers, drained
3/4 cup reduced fat Monterey Jack cheese (about 3 oz.), shredded
orange wedges (optional)

Cooking Directions

Fill a Dutch oven about half full of water; bring to a boil. Halve peppers lengthwise, removing seeds and membranes. Add peppers to boiling water and return to boiling; reduce heat. Cover and simmer for 4 to 5 minutes or until peppers are just tender; drain peppers. Meanwhile, in a medium saucepan combine broth, thawed concentrate, onion, uncooked rice, and chili powder. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender. Stir in beans and corn. Stir in most of the cheese. Fill peppers with rice mixture. Place in a 3-quart rectangular baking dish. Bake, covered, in a 400° oven about 25 minutes or until heated through. Sprinkle with remaining cheese. If desired, garnish with orange wedges.