Recipe - Black Bean-Stuffed Peppers

1 cup Dried black beans
4 Bell peppers
1 tablespoon Olive oil
1 cup Onions; chopped
1 tablespoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Dried basil
One half teaspoon Dried oregano
1 tablespoon Wine vinegar
2 One half cup Brown rice; cooked
pn Sea salt
1 md Tomato; chopped

Prepare beans according to package directions.

Cut peppers in half lengthwise and remove seeds. Steam peppers, cut side
down, over 1/2" boiling water until nearly tender, about 8 to 10minutes.
Rinse with cold water, drain and set aside.

Preheat oven to 350 deg.

Heat oil in a skillet over mediumheat.Saute onion until soft and
translucent. Add chili powder, cumin, basil, oregano, beans and vinegar;
mixing well. Stir in rice, salt and tomato. Remove from heat.

Fill peppers with bean mixture. Place in a shallow baking dish. Bake,
covered, until peppers are tender, about 15 minutes. Serve immediately.

Per serving: 233 cal; 13 g prot; 303 mg sod; 30 g carb; 7 g fat; 0mg chol;
34 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini