Simple Supper Monday - Volume 29: Grilled Black Bean and Rice Stuffed Peppers

Another Monday...another Simple Supper Recipe! I keep waiting for the cold weather to rush over us (apologies to those who struggle with letting Summer go...), but every time we get close to cooler weather, another wave of warm comes to town. Regardless, I have the Savory and Sweet Pot Roast cooking away in the Slow Cooker, with plans of corn and mashed potatoes to accompany it on the dinner table. I cannot begin to tell you how wonderful it smells in my house when this roast is cooking. And, despite the warmer weather, this meal just FEELS like Autumn.

A recipe came across my inbox two weeks ago via one of the many recipe newsletters I subscribe to. It claims to be a "Healthified" version of Stuffed Peppers. I was intrigued, and went further to scan over the recipe. It sounded SO good! So, I picked up the ingredients last week, prepared the meal, and can I tell you?

IT. WAS. DELICIOUS.

While this meal lends itself to a Summer Menu (as it requires grilling), it can easily be transposed to a Winter meal that is roasted in the oven. It really is healthy, and amazingly FILLING. I ate this meal for dinner, as well as the following 2 lunches, and every time I was full until the next meal.

So, whether you want to prolong Summer with a grilling recipe, or welcome Fall with a roasting recipe, this week is a great time to try THIS recipe out!

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Simple Supper Mondays

Grilled Black-Bean-and-Rice

Stuffed Peppers

~ recipe and image courtesy of Eat Better America ~

1	can (15 oz) Progresso® black beans, drained, rinsed
3/4	cup cooked white rice
4	medium green onions, sliced (1/4 cup)
1/4	cup chopped fresh cilantro
2	tablespoons vegetable oil
2	tablespoons lime juice
1	clove garlic, finely chopped
1/4	teaspoon salt
3	large bell peppers, cut lengthwise in half, seeds removed
1	plum (Roma) tomato, diced
	Additional chopped fresh cilantro, if desired

1.	Heat coals or gas grill for direct heat. Cut three 18x12-inch pieces heavy-duty foil. Spray with cooking spray.
2.	Mix beans, rice, onions, 1/4 cup cilantro, the oil, lime juice, garlic and salt. Place 2 bell pepper halves on one side of each foil piece. Fill with bean mixture.
3.	Fold foil over peppers so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4.	Cover and grill packets over medium heat 15 to 20 minutes or until peppers are tender. Place packets on serving platter. Cut large X across top of each packet; fold back foil. Sprinkle with tomato and additional cilantro.

*Nutritional Information*

1 Serving: Calories 180 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg;Sodium 180mg; Total Carbohydrate 26g (Dietary Fiber 8g, Sugars 3g); Protein 6g %

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Notes:

~ I used YELLOW Peppers instead of GREEN. They were a sweet and delicious trade.

~I finished off the peppers with some grated cheddar cheese, which melted a bit on top since the peppers were still hot. (Obviously, the cheese would change the above nutritional info, but if you got a 2% sharp cheddar, like Cabot, that still has a lot of flavor, the changes would be minimal. )

~ Since grilling season is coming to an end, here is a way to oven-roast the peppers. Bake at 450º for 20 minutes in the foil packets, and uncover and bake for an additional 5 minutes, or until lightly browned. It won't have that hint of smokiness from the grill, but will be just as tasty!

Enjoy this recipe! Do you have a different Stuffed Pepper recipe? Send it my way!

moderndaydonnareed@gmail.com