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Ingredients
- Bacon slices, diced 4 4
- Chopped onion 1/2 cup 125 mL
- Chopped celery 1/2 cup 125 mL
- Garlic clove, minced (or 1/4 tsp., 1 mL, 1 1
- powder)
- Large egg 1 1
- Sweet (or regular) chili sauce 2 tbsp. 30 mL
- Can of black beans, rinsed and drained 19 oz. 540 mL
- Cooked rice (about 1/3 cup, 75 mL, 1 cup 250 mL
- uncooked)
- Medium tomato, diced 1 1
- Salt, sprinkle
- Pepper, sprinkle
- Large red (or green) peppers, quartered 3 3
- lengthwise, seeds and ribs removed
- Prepared chicken broth 1/3 cup 75 mL
- Coarsely crushed tortilla chips 1 cup 250 mL
- Grated sharp Cheddar cheese 1 cup 250mL
Details
Servings 12
Adapted from companyscoming.com
Preparation
Step 1
Cook bacon in large frying pan until almost crisp. Discard drippings, reserving about 1 tbsp. (15 mL) in pan.
Add onion, celery and garlic. Cook on medium for 5 to 10 minutes, stirring often, until onion is softened and bacon is crisp.
Beat egg and chili sauce with fork in medium bowl.
Add bacon mixture and next 5 ingredients. Stir.
Spoon bean mixture into each red pepper piece. Arrange in single layer in ungreased 9 x 13 inch (22 x 33 cm) pan. Pour broth into pan around red pepper pieces. Cover with foil. Bake in 350°F (175°C) oven for 30 to 40 minutes until red pepper is tender-crisp. Remove from oven. Discard foil.
Combine tortilla chips and cheese in small bowl. Sprinkle over bean mixture in each red pepper piece. Bake, uncovered, for about 10 minutes until cheese is melted. Makes 12 stuffed peppers.
1 stuffed pepper: 153 Calories; 7 g Total Fat (2.7 g Mono, 0.6 g Poly, 3.3 g Sat); 31 mg Cholesterol; 16 g Carbohydrate; 2 g Fibre; 7 g Protein; 239 mg Sodium
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