(198 g) package black bean and rice mix (such as Zatarain's)
cup old cheddar cheese, grated
(10 ounce) can condensed tomato soup
Serving Size: 1 (233) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 142 g47 %
Total Fat 15.9 g24 %
Saturated Fat 9.8 g48 %
Cholesterol 46.2 mg
Sodium 1058.1 mg
Dietary Fiber 5 g19 %
Sugars 18.6 g74 %
Protein 14.9 g
Prepare beans and rice according to package directions. Let stand until most of the liquid is absorbed.
Preheat oven to 350 degrees.
Wash and dry peppers. Slice off the stem end and remove membrane and seeds.
Stuff each pepper halfway with beans and rice, sprinkle in 1/4 of the cheese, fill to the top with beans and rice and sprinkle in another 1/4 of the cheese. Press with the back of a spoon as you fill to compact. Replace the stem ends onto the peppers.
Stand up in an ovenproof baking dish and spoon tomato soup over. Do not reconstitute the soup.
Bake for 40 - 50 minutes, until peppers are tender.
Note: Not a big deal if the peppers won't stand up. Use a couple of toothpicks to hold the stem "lid" in place.
Prep time doesn't include time to make the beans and rice - 25 minutes.