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Rice and Black Bean Stuffed Peppers


Rice and Black Bean Stuffed Peppers Recipe

Ingredients:
  • 12 bell peppers, various colors 
  • 2 lbs (1 kg) onions, stemmed and peeled 
  • ½ tsp (2 mL) ground cinnamon 
  • ½ tsp (2 mL) salt 
  • ¼ tsp (1 mL) freshly ground black pepper 
  • ¼ cup (50 mL) pine nuts 
  • ¼ cup (50 mL) currants 
  • ¼ cup (50 mL) olive oil 
  • 1 cup (250 mL) short-grain rice 
  • 1 cup (250 mL) diced peeled tomatoes, with juices or canned tomatoes 
  • 1 ½ cups (375 mL) boiling water 
  • ¼ cup (50 mL) chopped fresh mint (or 1 tbsp [15 mL] dried) 
  • ¼ cup (50 mL) chopped fresh dill (or 1 tbsp [15 mL] dried) 
  • 2 cups (500 mL) cooked black beans or 1 can (19 oz [540 mL]) black beans, rinsed and drained 
  • Large roasting pan or baking dish
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 446kcal (22%)
Total Fat 14g (22%)
Saturated Fat 2g (9%)
Cholesterol 0mg (0%)
Total Carbohydrate 72g
Dietary Fiber 14g
Sugars 17g
Protein 12g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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