Tuesday, February 9, 2010

Black Bean and Rice Stuffed Peppers

1 qt. 100% Vegetable or Tomato Juice
2 c. cooked black beans
1 c. cooked brown rice
2 med. green onions (chopped)
¼ c. fresh cilantro (chopped)
2 tbsp. extra virgin olive oil
2 tbsp. lime juice
1 clove garlic (finely chopped)
2-3 large bell peppers (cut in half lengthwise and deseed)

Combine all ingredients except juice and bell peppers in bowl and mix well. Place peppers in
glass dish and stuff with mixture. Pour juice over peppers and plenty of excess in the dish.
Cover and bake in oven at 350 degrees for 45-60 minutes.

Recipe via MarthaFry.org

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