Black Bean Stuffed Peppers Recipe

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Ingredients:

Serving

1 each large green, sweet red, yellow and orange peppers
1 can (15 oz) black beans, rinsed and drained
1 can (11 oz) mexicorn, drained
1 cup reduced-sodium chicken broth
1/2 cup uncooked converted rice
1/2 cup chopped onion
1/2 cup orange juice
2 tsp chili powder
1-1/4 cups (5 oz) shredded monterey jack cheese, divided

Directions:

Cut tops off peppers and remove seeds. In a large bowl, combine the beans, corn, broth, rice, onion, orange juice, chili powder and 1 cup cheese; spoon into peppers. Transfer to a greased 5-qt. slow cooker.
Cover and cook on low for 4-5 hours or until peppers are tender and filling is heated through. Sprinkle with remaining cheese. Cover and cook 10 minutes longer or until cheese is melted. Yield: 4 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	125.38 Kcal (525 kJ)
Calories from fat	26.26 Kcal
		% Daily Value*
Total Fat	2.92g	4%
Cholesterol	7.88mg	3%
Sodium	315.17mg	13%
Potassium	297.37mg	6%
Total Carbs	18.17g	6%
Sugars	3.75g	15%
Dietary Fiber	2.3g	9%
Protein	5.93g	12%
Vitamin C	17.1mg	28%
Vitamin A	0.1mg	3%
Iron	0.6mg	3%
Calcium	98.3mg	10%

Amount Per 100 g
Calories	76.01 Kcal (318 kJ)
Calories from fat	15.92 Kcal
		% Daily Value*
Total Fat	1.77g	4%
Cholesterol	4.78mg	3%
Sodium	191.06mg	13%
Potassium	180.27mg	6%
Total Carbs	11.02g	6%
Sugars	2.27g	15%
Dietary Fiber	1.4g	9%
Protein	3.59g	12%
Vitamin C	10.3mg	28%
Vitamin A	0.1mg	3%
Iron	0.4mg	3%
Calcium	59.6mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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