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Post by Tia on Jun 11, 2005 8:42:34 GMT -5
Mexican Stuffed Peppers 8 Points Per Serving
2 cups water 8 ounces uncooked seasoned black beans-and-rice mix -- (Mahatma) 4 large green bell peppers 1 cup monterey jack cheese -- shredded 10 ounces tomatoes with green chilies 8 3/4 ounces no-salt-added whole kernel corn -- drained 2 1/4 ounces black olives -- drained, sliced 12 ounces Mexican amber lager -- --such as Dos Equis 6 ounces tomato paste
1. Bring 2 cups water to a boil in a saucepan; stir in bean-and-rice mix. Return to a boil; cook 1 minute, stirring constantly. Cover, reduce heat and simmer 12 minutes or until water is absorbed (beans and rice will still be crunchy), stirring after 6 minutes. Remove from heat; set aside. 2. Cut tops off bell peppers; discard stems. Chop pepper tops to measure 1 cup. Remove seeds and membranes from peppers; discard. Combine bean-and-rice mix, 1 cup chopped bell pepper, cheese, and next 3 ingredients in a bowl; stir well. Spoon mixture evenly into bell peppers. Arrange stuffed peppers, up-right, in a 4 quart electric slow cooker. 3. Combine beer and tomato paste in a bowl, stirring well with a whisk. Pour mixture over tops of stuffed peppers. Cover with lid; cook on low-heat setting for 4 hours or until beans and rice are tender. Serve tomato sauce with stuffed peppers. Yield: 4 servings. (serving size: 1 stuffed pepper and about 1/3 cup tomato sauce)
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