servings | 4
POINTS per serving | 5
course | side dishes
2 medium plum tomatoes
1 small onion(s)
1/4 cup(s) basil
3 clove garlic clove(s)
2 tbsp fresh lemon juice
3 tsp lemon peel
1 tsp ground oregano
1/4 tsp black pepper
1/2 cup(s) cooked frozen corn kernels
4 item(s) bell pepper(s)
1 cup(s) canned black beans
3 tbsp grated Parmesan cheese
1 1/2 cup(s) Health Valley Fat Free Vegetable Broth
3/4 cup(s) uncooked brown rice
coarsely chop the tomatoes and onion. mince fresh basil. in a medium sauce pan, bring broth to a boil over medium to medium high heat. add tomatoes, onion, basil, minced garlic, lemon juice, lemon zest, oregano, black pepper, corn and rice. Let the mixture return to a boil, cover and simmer until the rice is tender and all liquid is absorbed, about 20 minutes. preheat oven to 350 meanwhile cut an opening in the tops of bell pepper(should be large ones) and remove stems, seeds, and ribs, leaving the rest of the pepper in tact. stand them upright in a baking dish.(if necessary,shave a small piece of the bottom so peppers will stand up right.) stir rinsed black beans into rice mixture. divide evenly, and stuff peppers woth rice mixture. top with parmesan cheese. bake for 15 minutes or until cheese is almost golden.
fresh basil leaves should be packed in the cup to measure, if fresh is not available use 1 teaspoon dried basil. for an attractive look use one red, one green, one yellow, and one orange bell pepper
