Black Bean, Corn & Brown Rice Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 485.1
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 30.5 mg
- Total Carbs: 86.0 g
- Dietary Fiber: 17.8 g
- Protein: 18.7 g
View full nutritional breakdown of Black Bean, Corn & Brown Rice Stuffed Peppers calories by ingredient
Introduction
courtesy: "The Daniel Fast" by Susan GregoryWe are so accustomed to eating meat, poultry, or chicken as a main course that it can be challenging on the Daniel Fast to prepare something that seems as substan- tial. This recipe definitely fits the bill! I love these little gems, and the beans and rice form a complete protein so it’s satisfying all around! This is also one of those reci- pes that’s even better the next day as the flavors fuse in all the ingredients. courtesy: "The Daniel Fast" by Susan Gregory
We are so accustomed to eating meat, poultry, or chicken as a main course that it can be challenging on the Daniel Fast to prepare something that seems as substan- tial. This recipe definitely fits the bill! I love these little gems, and the beans and rice form a complete protein so it’s satisfying all around! This is also one of those reci- pes that’s even better the next day as the flavors fuse in all the ingredients.
Number of Servings: 4
Ingredients
-
- 2 cans (15 ounces each) black beans, drained
- 3 cups cooked brown rice, divided
- 1 cup frozen corn kernels, thawed
- 2 scallions, sliced
- 1⁄4 cup chopped fresh cilantro
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- Salt and freshly ground pepper to taste
- 2–3 large bell peppers, cut in half lengthwise and cored
- 2 cups 100% vegetable or tomato juice
Directions
1. Preheat the oven to 350 degrees.
2. Using a large bowl, gently combine the beans, 1 cup of the brown rice, corn, scallions, cilantro, olive oil, lime juice, and garlic. Season with salt and pepper to taste.
3. Place the pepper halves in a large glass baking dish and stuff them with the bean and rice mixture.
4. Carefully spoon some of the juice over each stuffed pepper, trying not to disrupt the filling. Pour the remainder of the juice into the dish. Cover with foil and bake for 45–60 minutes.
5. To serve, place about 1⁄2 cup of brown rice on each plate, spoon some of the juice from the baking dish on the rice, and then place a stuffed pepper on top of the rice.
6. Serve hot.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RHONDAJ130.
2. Using a large bowl, gently combine the beans, 1 cup of the brown rice, corn, scallions, cilantro, olive oil, lime juice, and garlic. Season with salt and pepper to taste.
3. Place the pepper halves in a large glass baking dish and stuff them with the bean and rice mixture.
4. Carefully spoon some of the juice over each stuffed pepper, trying not to disrupt the filling. Pour the remainder of the juice into the dish. Cover with foil and bake for 45–60 minutes.
5. To serve, place about 1⁄2 cup of brown rice on each plate, spoon some of the juice from the baking dish on the rice, and then place a stuffed pepper on top of the rice.
6. Serve hot.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RHONDAJ130.