Brown Rice-Filled Chilies with Black Bean Sauce

By Hklbrries

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

Details

Servings 4

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