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How to Make Flan
Peruvian Arroz con Pollo
Black Bean and Rice Stuffed Peppers
black bean and rice stuffed peppers
large red or green bell peppers, cut lengthwise in half, seeds removed
can (15 oz) Progresso™ black beans, drained, rinsed
cup cooked white rice
medium green onions, sliced (1/4 cup)
cup chopped fresh cilantro
tablespoons vegetable oil
tablespoons lime juice
clove garlic, finely chopped
plum (Roma) tomato, diced
cup crumbled queso fresco cheese (2 oz)
Additional chopped fresh cilantro, if desired
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 6-quart Dutch oven, heat about 3 quarts (12 cups) water to boiling. Add bell pepper halves; cook uncovered 1 minute. Remove pepper halves from boiling water; immediately plunge into ice water until cold. Drain.
In medium bowl, mix beans, rice, onions, 1/4 cup cilantro, oil, lime juice, salt and garlic until blended. Stir in tomato and cheese. Spoon mixture evenly into pepper halves. Place in baking dish; cover tightly with foil.
Bake 25 to 30 minutes or until peppers are tender. Sprinkle with additional cilantro.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
2008 © and ®/™ of General Mills
Progresso is a registered trademark of Pet, Incorporated, used with permission.
© 2020 ®/TM General Mills All Rights Reserved
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