Rice & Bean Stuffed Anaheim Peppers

[JJ Judkins]

* Exported from MasterCook *

Rice & Bean Stuffed Anaheim Peppers

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beans Diabetic
Entree Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups water
12 , 5 inch Anaheim peppers, stems removed
1 1/2 cups cooked long grain rice
1/2 cup medium or hot salsa
1 cup cheese -- finely shredded, your favorite
1 can pinto beans -- (15 1/2 ounce) rinsed, drained
fresh chopped cilantro -- if desired

Heat oven to 350 degrees. Bring water to a full boil in Dutch oven.
Meanwhile, cut each pepper lengthwise down one side from stem to within
1/2 inch of tip. Place peppers in boiling water; cook 4 minutes. Remove;
rinse with cold water. Remove seeds and veins from peppers; drain well.
Combine rice, salsa, 1/2 cup cheese and beans in medium bowl. Spray
15x10x1-inch jelly-roll pan with no stick cooking spray. Fill each pepper
with about 1/4 cup bean mixture.
Place peppers in prepared pan. Cover with aluminum foil; bake 15 minutes.
Uncover; sprinkle with remaining 1/2 cup cheese. Bake for 2 to 4 minutes
or until cheese is melted and peppers are heated through. Garnish with
cilantro.
Makes 12 servings.
Calories 120, Fat 3 g, Cholesterol 10 mg, Sodium 130 mg,
Carbohydrates 18 g, Fiber 3 g, Protein 6 g.
Points 2.


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Per Serving (excluding unknown items): 55 Calories; trace Fat (2.9%
calories from fat); 3g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 6mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat.

NOTES :
Recipe imported to MasterCook by JJ 15 Aug 2006 at 9:03:16
PM

Recipes: moonrunner.proboards2.com


Nutr. Assoc. : 0 0 0 0 0 0 0