Bean And Rice Stuffed Peppers Recipe

• 6 med Sweet red, yellow, or possibly orange peppers
• 1 1/2 c. Cooked long grain rice (no salt or possibly fat)
• 1/2 c. Minced onion
• 1 can (15 ounce) red kidney beans, rinsed and liquid removed
• 1 can (14 1/2 ounce) no salt-added stewed tomatoes, undrained
• 1 can (4 ounce) minced green chilies, liquid removed (to taste, the little ones do not like it so warm)
• 1 tsp Chili pwdr
• 1 1/2 c. Shredded ff sharp cheddar cheese, divided

1. (Cook Healthy Cook Quick)
2. Prep time: 20 minutes
3. Cook time: 30 minutes
4. Cut tops off peppers and remove seeds.
5. Cook tops and bottoms of peppers in boiling water 5 minutes.
6. Drain peppers, set aside.
7. Combine rice and next 5 ingredients in a medium bowl.
8. Stir in 1 c. cheese.
9. Spoon mix proportionately into peppers, and replace pepper tops.
10. place peppers in a 11x7x2 baking dish.
11. Add in warm water to dish to a depth of 1/2 inch.
12. Bake uncovered, at 350 degrees F for 25 minutes.
13. Sprinkle with remaining cheese.
14. Bake additional 5 minutes or possibly till cheese melts.
15. Serves 6.

sweet red, rice, onion, red kidney beans, salt, green chilies, cheddar cheese

Taken from cookeatshare.com/recipes/bean-and-rice-stuffed-peppers-80900 (may not work)