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Prep 10min
Total30min
Servings6
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Ingredients
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
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Steps
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.
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If you like, sprinkle the cooked peppers with shredded Cheddar or Monterey Jack cheese.
Any color bell pepper can be used for this recipe. For fiesta flair, try using a variety of colors.
These meatless stuffed bell peppers can be served as a main dish with salad and bread, or they make a nice side dish with pork chops or chicken.
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