Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 large green sweet peppers | ||
| 1 c. reduced-sodium chicken broth | ||
| ¾ c. frozen Florida orange juice concentrate, thawed | ||
| ½ c. chopped onion | ||
| ½ c. long grain rice | ||
| 2 tsp. chili powder | ||
| 1 (15 oz) can black beans, rinsed and drained | ||
| 1 (11 oz) can whole kernel corn with sweet peppers, drained | ||
| ¾ c. shredded reduced-fat Monterey Jack cheese | ||
| 2 Florida oranges, optional |
Directions
- Fill a Dutch oven about half full of water; bring to boiling.
- Halve peppers lengthwise, removing seeds and membranes. Add peppers to boiling water and return to boiling; reduce heat. Cover and simmer for 4 to 5 minutes or until peppers are just tender. Drain peppers.
- Meanwhile, in a medium saucepan combine broth, thawed concentrate, onion, uncooked rice, and chili powder. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender.
- Stir in beans and corn. Stir in most of the cheese.
- Fill peppers with rice mixture. Place in a 3-quart rectangular baking dish.
- Bake, covered, in a 400 degree oven for about 25 minutes or until heated through.
- Sprinkle with remaining cheese. If desired, garnish with orange wedges.
Nutrition facts
Servings
395 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 15mg
- Sodium: 845mg
- Total Carbohydrates: 75g
- Protein: 19g
Recipe Source:
Florida Citrus and the American Cancer Society.