4 large green sweet peppers
1 cup reduced-sodium chicken broth
3/4 cup frozen orange juice concentrate, thawed
1/2 cup chopped onion
1/2 cup long grain rice
2 teaspoons chili powder
1 – 15 ounce can black beans, rinsed and drained
1 – 11 ounce can whole kernel corn with sweet peppers, drained
3/4 cup shredded reduced-fat Monterey Jack cheese (3 ounces)
orange wedges (optional)
Fill a Dutch oven about half full of water; bring to boiling. Halve peppers lengthwise, removing seeds and membranes. Add peppers to boiling water and return to boiling; reduce heat. Cover and simmer for 4 to 5 minutes or until peppers are just tender. Drain peppers.
Meanwhile, in a medium saucepan combine broth, thawed orange juice concentrate, onion, uncooked rice, and chili powder. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender. Stir in beans and corn. Stir in most of the cheese; toss to mix.
Fill peppers with rice mixture. Place in a 3-quart rectangular baking dish. Bake, covered, in a 400 degree oven about 25 minutes or until heated through. Sprinkle with remaining cheese. If desired, garnish with orange wedges.
Makes 4 servings.
Calories…395…Fat…5 g…Carbs…75 g…Sodium…846 mg…Fiber…9 g.