- 4
Ingredients
- 1 1/2 cups cooked brown rice
- 1/2 cup diced red bell pepper
- 1 tbsp roasted ground cumin
- 1 tbsp roasted ground coriander
- 1/4 tsp fresh cracked black pepper
- 1/4 tsp sea salt
- 1 tbsp chopped fresh cilantro
- 8 whole green chilies, freshly roasted or canned
- 2 ounces nonfat jalapeno Monterey Jack cheese
- 4 ounces vegetable stock plus extra for thinning
- 3 tbsp minced red onion
- 1 tsp minced garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chili powder
- 1 tbsp dry sherry
- 2 tbsp tomato paste
- 1/4 tsp minced jalapeno pepper (optional)
- 1 1/2 cups cooked black beans
- 1/2 cup chopped fresh tomatoes, for garnish
- 1 tbsp chopped fresh cilantro, for garnish
Preparation
Step 1
Combine the rice with the next 6 ingredients. Fill the chili peppers with the mixture and place them on a lightly sprayed or oiled baking sheet. Grate the cheese and sprinkle it over the peppers.
Preheat the oven to 350 F.
Place the stock in a pan. Add the onion, garlic, cumin, coriander, chili powder, and sherry; cook for 3 minutes. Add the tomato paste, pepper, and beans and cook for 5 more minutes.
Reheat the stuffed chilies in the oven for 10 minutes. Place the cooked bean mixture in a blender or food processor and process until smooth and creamy. Add small amounts of stock or water if necessary to thin the mixture.
Place the black bean sauce on a serving platter, set the stuffed chilis on the sauce, and garnish with the tomatoes and cilantro or arrange in individual servings.
Nutritional Information:
Per (2 stuffed chili peppers) serving
270 calories
2.5 g fat
1.5 mg cholesterol
580.8 mg sodium without added salt