| |
|
Ingredients:
2 cup water
8 oz uncooked seasoned black beans-and-r - mix
4 large green bell peppers about 1 3/4 poun
1 cup shredded cheddar-jack cheese
10 oz diced tomatoes with green chiles, undrained canned
8 3/4 oz no-salt-added whole kernel corn, drained
2 1/4 oz sliced ripe olives, drained
12 oz Mexican amber lager such as Dos Equ
6 oz no-salt-added tomato paste
Instructions:
1. Bring 2 cups water to a boil in a saucepan; stir in bean-and-rice mix.
Return to a boil; cook 1 minute, stirring constantly. Cover, reduce heat
and simmer 12 minutes or until water is absorbed (beans and rice will still
be crunchy), stirring after 6 minutes. Remove from heat; set aside. 2.
Cut tops off bell peppers; discard stems. Chop pepper tops to measure 1
cup. Remove seeds and membranes from peppers; discard. Combine
bean-and-rice mix, 1 cup chopped bell pepper, cheese, and next 3
ingredients in a bowl; stir well. Spoon mixture evenly into bell peppers.
Arrange stuffed peppers, up-right, in a 4 quart electric slow cooker. 3.
Combine beer and tomato paste in a bowl, stirring well with a whisk. Pour
mixture over tops of stuffed peppers. Cover with lid; cook on low-heat
setting for 4 hours or until beans and rice are tender. Serve tomato sauce
with stuffed peppers. Yield: 4 servings. (serving size: 1 stuffed pepper
and about 1/3 cup tomato sauce) Selections: 2 B, 3 P/M, 2 FR/V. Points:
8. Per serving: Calories 463 (25% from fat); protein 18.4 g; fat 13.1 g
(sat 6.5 g); carbohydrates 70.5 g; fiber 11 g; cholesterol 95 mg; iron 4.4
mg; sodium 1577 mg; calcium 203 mg.
Recipe by: Weight Watchers Magazine, September/October 1997
Converted by MM_Buster v2.0n.
Converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
Servings: 4
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
More information:
Looksmart:
Recipes
Cooking
and Food
Mexican Stuffed Bell Peppers Recipe brought to you by Mexican Recipes To-Go
