A healthy and delicious remake of the old classic that is even easier to make.
4 whole green peppers
2 cups instant brown rice
1-1/2 cups cooked or canned black beans, rinsed and drained
1 cup low-fat pasta sauce
1 ripe tomato, diced
1/4 cup green onion
2 Tbsp water
1 cup lowfat cheddar shreds
Cut the tops off the green bell peppers; remove the seeds. Microwave all 4 bell peppers for 2 minutes.
Prepare the filling by combining the rice, black beans, pasta sauce, tomato, onion and water together in a mixing bowl.
Divide the filling among the bell peppers and place them in a large microwave container.
Cover and microwave on high for 12 minutes. Sprinkle with cheese and allow to stand for one minute. Serve hot. You can also bake the stuffed peppers at 350 degrees for 20 minutes.