Recipe - Bean And Rice Stuffed Peppers

6 md Sweet red, yellow, or orange
peppers
1 One half cup Cooked long grain rice (no
salt or fat)
One half cup Chopped onion
1 cn (15 oz) red kidney beans,
rinsed and drained
1 cn (14 One half oz) no saltadded
stewed tomatoes, undrained
1 cn (4 oz) chopped green
chilies, drained (to taste,
the little ones don't like
it so hot)
1 teaspoon Chili powder
1 One half cup Shredded ff sharp cheddar
cheese, divided

(Cook Healthy Cook Quick) Prep time: 20 min Cook time: 30 min

Cut tops off peppers and remove seeds. Cook tops and bottoms of peppers in
boiling water 5 min. Drain peppers, set aside. Combine rice and next 5
ingredients in a medium bowl. Stir in 1 c. cheese. Spoon mixture evenly
into peppers, and replace pepper tops. place peppers in a 11x7x2 baking
dish. Add hot water to dish to a depth of One half inch. Bake uncovered, at 350
degrees F for 25 min. Sprinkle with remaining cheese. Bake additional 5 min
or until cheese melts. Serves 6.

Posted by Michelle Dick, FATFREE listowner, while list was down.

From: Alex & Jen anelson@dmci.net

Date: Thu, 10 Oct 96 08:36:30 PDT