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Prep 20min
Total35min
Servings2
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Ingredients
2
large bell peppers, cut in half lengthwise, seeded
2/3
cup water
1/2
cup uncooked instant brown rice
1
cup chopped fresh broccoli
2
tablespoons chopped onion
1/2
cup canned red beans, drained, rinsed
1/3
cup thick & chunky salsa
1/4
cup shredded reduced-fat cheddar cheese (1 oz)
2
tablespoons chopped fresh cilantro
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Steps
1
In 8- or 9-inch square microwavable dish, place peppers, cut sides down. Cover dish with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 4 minutes or until tender.
2
Meanwhile, in 1-quart saucepan, heat water to boiling over high heat. Stir in rice, broccoli and onion; reduce heat to low. Cover; simmer about 10 minutes or until water is absorbed. Stir in beans and salsa.
3
Spoon hot rice mixture into pepper halves. Place filled sides up in microwavable dish. Sprinkle each pepper half with 1 tablespoon of the cheese. Cover dish with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 1 minute or until cheese is melted. Sprinkle with cilantro. Let stand 1 to 2 minutes before serving.
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Indulge yourself in colorful red, yellow or orange bell peppers instead of green. Not only do they retain their cheerful color, they add more sweetness than green bell peppers do.
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