Vegetable Stuffed Peppers
1 (15-ounce) can Pinto Beans, drained and rinsed
6 green bell peppers
3 cups corn
3/4 cup Cheddar cheese, grated
1/2 tablespoon vegetable oil
1/2 cup onion, minced
1 clove garlic, minced
1/4 cup fresh parsley, minced
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
Cut off tops of green peppers, leaving a hole about 2 inches in diameter and remove seeds and inner ribs. Immerse peppers in boiling water, and cook for 5 minutes. Remove peppers and place upside down on paper towels. Drain and cool. In a medium size bowl, combine remaining ingredients and mix well. Place 2 cup of filling in each pepper. Put filled peppers (filled side up) in a baking dish. Pour a little water into dish. Bake peppers at 375°F for 20 minutes.
NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 6
Serving size: 1 stuffed pepper
Sodium: 120mg (376mg using canned beans)
1 lean meat
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