Healthy Bean and Salsa Dip
- Cut tops off peppers and remove seeds
- Cook tops and bottoms of peppers in boiling water for 5 minutes
- Drain peppers and set them aside
- Combine rice and the next 5 ingredients in a medium bowl
- Stir in 1 c. cheese
- Spoon mixture evenly into peppers
- place peppers in a 11 x 7 x 2 baking dish
- Add hot water to dish to a depth of 1/2 inch
- Bake uncovered, at 350 degrees F for 25 minutes
- Sprinkle with remaining cheese
- Bake additional 5 minutes or until cheese melts
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Ingredients
- 6 md Sweet red, yellow, or orange - peppers
- 1 1/2 c Cooked long grain rice (no -salt or fat)
- 1/2 c Chopped onion
- 1 cn (15 oz) red kidney beans, - rinsed and drained
- 1 cn (14 1/2 oz) no salt-added -stewed tomatoes, undrained
- 1 cn (4 oz) chopped green -chilies, drained (to taste,
-the little ones don't like -it so hot)
- 1 ts Chili powder
- 1 1/2 c Shredded ff sharp cheddar -cheese, divided
Comment
This source if from the Net and is for personal recording and purposes
only.
Cook time is 30 minutes and is good for 6 servings
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