START TO FINISH: 25 minutes MAKES 4 servings
4 large yellow sweet peppers
3 tablespoons water
1 15.25-ounce can no-salt-added whole kernel corn, drained
1 15-ounce can no-salt-added black beans, rinsed and drained
1 14.5-ounce can diced tomatoes, undrained
1⁄2 cup salsa
1⁄2 teaspoon ground cumin or chili powder
1 8.8-ounce pouch cooked brown rice
1 Cut off and discard the tops of sweet peppers; remove seeds and membranes from peppers. Place peppers, cut sides up, in a 2-quart square microwave-safe baking dish. Add the water. Microwave on 100 percent power (high) about 8 minutes or just until peppers start to soften.
2 Meanwhile, in a medium bowl stir together drained corn, drained beans, undrained tomatoes, salsa, and cumin. Heat rice in the microwave according to package directions. Stir rice into bean mixture.
3 Spoon bean mixture into peppers. Microwave on high about 4 minutes more or until peppers are tender and filling is heated through.
PER SERVING: 362 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 327 mg sodium, 76 g carb., 12 g fiber, 13 g pro.
If you’re not a stuffed pepper fan, make the corn and bean filling to serve with a hearty whole grain bread or warmed tortillas. Or use the filling for taco salad served on mixed greens with spicy ranch dressing.