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Black Bean and Jalapeno Jack Stuffed Bell Peppers (Vegetarian)

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“Adapted from the Better Homes and Gardens Cookbook. This is a great main course for nicer vegetarian dinners.”
READY IN:
50mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Fill a large pot half full with water; bring to a boil. Meanwhile, cut tops off of peppers and remove the seeds. Chop pepper tops; set aside. Add whole peppers to boiling water. Reduce heat and cook, covered, for four minutes.
  2. Meanwhile, in a medium saucepan combined the pepper tops, black beans, corn, onions, uncooked rice, salt and 1/2 cup vegetable broth. Bring to a boiling; reduce heat. Cover and simmer for 15 minutes or until rice is tender. Stir in cilantro and half of the cheese; toss to mix.
  3. Fill peppers with rice mixture. Place peppers in a glass baking dish; sprinkle with remaining cheese. Bake at 400 degrees for about 15 minutes or till cheese melts.

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