Frank's Recipes! Low Fat Black Bean Stuffed Peppers (high fiber)

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Low Fat Black Bean Stuffed Peppers (high fiber)

4 large green sweet peppers
1 cup reduced-sodium chicken broth
3/4 cup frozen orange juice concentrate, thawed
1/2 cup chopped onion
1/2 cup long grain rice
2 teaspoons chili powder
1 - 15 ounce can black beans, rinsed and drained
1 - 11 ounce can whole kernel corn with sweet peppers, drained
3/4 cup shredded reduced-fat Monterey Jack cheese (3 ounces)

orange wedges (optional)

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 orange juice 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; toss to mix.

Fill peppers with rice mixture. Place in a 3-quart rectangular baking dish. Bake, covered, in a 400 degree oven about 25 minutes or until heated through. Sprinkle with remaining cheese. If desired, garnish with orange wedges.

Makes 4 servings.

Calories...395...Fat...5 g...Carbs...75 g...Sodium...846 mg...Fiber...9 g.