Grilled Black Bean- and Rice-Stuffed Peppers
  • 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.
  5. Nutrition Information
  6. 1 Serving: Calories 180 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 105mg; Total Carbohydrate 27g (Dietary Fiber 6g, Sugars 4g); Protein 7g Percent Daily Value*: Vitamin A 10%; Vitamin C 60%; Calcium 6%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 2
  7. *Percent Daily Values are based on a 2,000 calorie diet.