* Exported from MasterCook * Black Bean Stuffed Peppers Recipe By : American Cancer Society/Florida Department of Citrus, 1998 Serving Size : 4 Preparation Time :0:00 Categories : Beans & Legumes Rice 7 grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large green sweet peppers 1 cup reduced-sodium chicken broth 3/4 cup frozen florida orange juice concentrate -- thawed 1/2 cup chopped onion 1/2 cup long grain rice 2 teaspoons chili powder 15 ounces black beans -- rinsed and drained 1 11 ounces wh kernel corn with sweet peppers -- drained 3/4 cup shredded reduced-fat monterey jack cheese --3 ounces florida orange wedges -- optional Fill a Dutch oven about half full of water; bring to boiling, 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 lust 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. Makes 4 servings (2 pepper-halves). Nutrition facts per serving: 395 cal., 19 g pro., 75 g carbo., 5 g total fat (2 g sat. fat), 15 mg cholesterol, 9 g dietary fiber, 846 mg sodium. Daily Value: 161% vit. C, 15% vit. A, 31% folate, 28% thiamin, 12% riboflavin, 17% niacin, 19% calcium, 23% iron, 26% potassium. - - - - - - - - - - - - - - - - - -