Peppers Stuffed With Broccoli, Beans and Rice |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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These stuffed peppers make a quick meal for two. Feel free to use any red or green salsa you have on hand. You could also substitute parsley for the cilantro. Ingredients:
2 large bell peppers, cut in half lengthwise and seeded |
2/3 cup water |
1/2 cup instant brown rice, uncooked |
1 cup fresh broccoli, chopped |
2 tablespoons onions, chopped |
1/2 cup canned red beans, rinsed and drained |
1/3 cup salsa |
1/4 cup cheddar cheese, shredded |
2 tablespoons fresh cilantro, chopped |
Directions:
1. In 8 or 9 square microwavable dish, place peppers, cut sides down.
2. Cover dish with plastic wrap, folding back one edge or corner 1/4 to vent steam.
3. Microwave on High about 4 minutes or until tender.
4. Meanwhile, in a 1 qt saucepan, heat water to boiling over High heat.
5. Stir in rice, broccoli and onion.
6. Reduce heat to Low; cover and simmer about 10 minutes or until water is absorbed.
7. Stir in beans and salsa.
8. Spoon hot rice mixture into pepper halves and place filled sides up in microwavable dish.
9. Sprinkle each pepper half with 1 tbsp of the cheese.
10. Cover dish with plastic wrap, while venting again, and microwave on High about 1 minute or until cheese is melted.
11. Sprinkle with cilantro. Let stand 1-2 minutes before serving.
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