Bell Peppers - Bean Stuffed

By á-162246

Ingredients

• 3 green, or a combination of green, red and yellow bell peppers
• 1 15 oz can dark red kidney beans
• 1 8 oz can tomato sauce
• 1 7 oz can Mexi-corn
• 1/2 c cooked rice
• 1/4 c chopped green onions
• 1/2 t oregano
• 1/4 t garlic powder
• 1/3 c shredded cheddar
• 1/4 t dried oregano

Details

Adapted from google.com

Preparation

Step 1

Heat oven to 350. Spray 9” pan with cooking spray. Cut peppers in half and remove stems and seeds. Place pepper halves in boiling water for 5 minutes. Drain and set aside. In large bowl, combine beans, ½ c tomato sauce, corn, rice, green onions, and ½ t oregano and garlic powder. Mix well. Fill each pepper half with 1/6 of the mixture. Bake at 350 for 30 minutes. Sprinkle cheese over pepper, and bake an additional 3-5 minutes or until cheese is melted. In small saucepan, heat remaining tomato sauce and ¼ t oregano. Serve warm sauce over hot stuffed peppers.
6 servings 130 calories