Black Bean Chili Stuffed Pepper
Sorry it has been awhile since I last posted I have been busy moving and transitioning my family to a new location and home. I just want to express my dislike for moving to all of you. On the positive note it does force you to go through all of your things and get rid of what you don’t need, but I would still not recommend it. Also since we have been in the middle of moving I have not had the opportunity to cook as much as I would like, so I have not tried a lot of new recipes lately. This one I am posting today I actually made a while ago and stumbled upon it while unpacking. Since it does not take a lot of time or effort to make and at the same time nutritious and filling I decided to make it again. And let me tell you I completely forgot how good these are so I am sorry I have not posted them sooner for you. So I hope you enjoy them as much as my family has.
Nutritional Information: 3 whole; or 6 halves
Calories: 355 · Fat: 4.2g · Cholesterol: 7mg · Sodium: 453mg · Carbohydrate: 62.2g · Fiber: 15.1g · Sugar: 6.6g · Protein: 20.4g · WW+: 8 pts
High in fiber, magnesium, phosphorus, potassium, thiamin, Vitamin A; Very high in B6, and C; and low in cholesterol
Ingredients:
1 medium red onion
1 jalapeno pepper, minced
1 16 oz can black beans rinsed and drained well
1 ½ cup corn kernels, fresh or frozen
1 15 oz can diced fire-roasted tomatoes
1 t. smoked paprika
1 T. chili powder
1 t. cumin
1 t. oregano
1/8 t. cayenne pepper
1 t. salt
3 red bell peppers
6 T. shredded cheddar cheese
5 green onions
Directions:
- Preheat oven to 400 degrees. Heat a large nonstick skillet or saucepan. Add 1 tsp. olive oil and the onion. Cook, stirring often until it softens, about 4 minutes. Add jalapeno and continue to cook until soften.
- Add black beans, corn, tomatoes, and spices. Cook for a few more minutes to allow most of the tomato liquid to cook off.
- Meanwhile prepare the peppers by cutting them in half through the stem end, removing the seeds and membranes, and rinsing the insides to make sure all the seeds are out. Spray a baking sheet big enough for the peppers with cooking spray.
- Fill each pepper half with the chili and place it on the baking sheet.
- Bake until peppers are tender, about 40 minutes.
- Top the peppers with 1 T. cheese each and pop them back into the oven. Bake until the cheese has melted (just a few minutes)
- Sprinkle each pepper with sliced green onions and serve hot (you could also add some sour cream to the top as well)
Adapted from the Picky Eater pickyeaterblog.com]]>
