This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for flour or modified food starch in pre-shredded cheese.
"In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men's underwear."
This is a quick and easy side dish that can be prepped in advance and then put in the oven at the last minute. Stuffed peppers are comfort food and the southwest spices with black beans almost makes them elegant.
Legend has it that this cheese was so named because the Monterey dairyman David Jacks produced the cheese and shipped it to San Francisco in the late 1800s. It is a high-moisture, young, mild cheese that melts well. The soft flavor is a perfect complement to spicy Southwestern, Tex-mex and Mexican dishes.
There are lower fat versions made with skim or part skim milk. I have found these to be excellent products with the same creamy taste and melting properties.
1 ounce cheese = 91 calories, 6 fat, 4g sat fat, 0g mono fat, 7g protein, 0g carbohydrates, 243mg sodium, 20mg cholesterol
Servings = 2 | Serving size =1 stuffed pepper as a side dish
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
|1 tsp||olive oil|
|1 small||onion (diced)|
|1 small||carrot (peeled and diced)|
|1 15 ounce can||no salt added black beans (drained and rinsed)|
|1/2 tsp||ground cumin|
|1/2 tsp||chili powder|
|1 tsp||dried oregano|
|fresh ground black pepper (to taste)|
|2 large||green or red bell peppers|
|1 ounce||Monterey Jack cheese (shredded)|
Preheat oven to 375°F.
Place the olive oil in a large skillet over medium-high heat. Add the onions and cook for about 3 - 4 minutes. Add the carrots and cook for another 3 - 4 minutes.
Add the black beans, cumin, chili powder, oregano, paprika salt and pepper. Toss well and cook for about 3 - 4 minutes. Add the water and cook, tossing frequently, until almost all of the liquid has evaporated. Remove from the heat and let cool for about 5 minutes.
Remove the stem and core the peppers. Remove the seeds.
Fill the peppers with the black bean mixture. Place in a shallow pan and put the pan in the oven. Roast for about 15 minutes and reduce the heat in the oven to 300°F. Roast for another 20 minutes until the pepper is soft but not mushy.
Place the shredded cheese on top of the peppers and turn the oven off. Let stand for about 5 minutes while the cheese melts and then serve.
Serving size = 1 stuffed pepper
Servings = 2
Amount Per Serving
|Calories 298||Calories from Fat 59|
|% Daily Value|
|Total Fat 7g||10%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 45g||15%|
|Dietary Fiber 16g||64%|
|Vitamin A 107%||Vitamin C 228%|
|Calcium 18%||Iron 24%|
|Vitamin K 22 mcg||Potassium 929 mg|
|Magnesium 122 mg|