Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dried black beans 1 ts Dried basil
4 Bell peppers 1/2 ts Dried oregano
1 tb Olive oil 1 tb Wine vinegar
1 c Onions; chopped 2 1/2 c Brown rice; cooked
1 tb Chili powder pn Sea salt
1 ts Ground cumin 1 md Tomato; chopped

Prepare beans according to package directions.

Cut peppers in half lengthwise and remove seeds. Steam peppers, cut
side down, over 1/2" boiling water until nearly tender, about 8 to
10minutes. Rinse with cold water, drain and set aside.

Preheat oven to 350 deg.

Heat oil in a skillet over mediumheat.Saute onion until soft and
translucent. Add chili powder, cumin, basil, oregano, beans and
vinegar; mixing well. Stir in rice, salt and tomato. Remove from heat.

Fill peppers with bean mixture. Place in a shallow baking dish. Bake,
covered, until peppers are tender, about 15 minutes. Serve
immediately.

Per serving: 233 cal; 13 g prot; 303 mg sod; 30 g carb; 7 g fat; 0mg
chol; 34 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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