This dish is a deliciously vegetarian surprise!

Ingredients:

• ½ cup of cooked rice
• ½ cup of canned black beans (rinsed and then drained)
• Three cloves of garlic (minced)
• ½ cup of sliced scallions
• ½ cup of frozen corn
• Two plum tomatoes (diced)
• Two sprigs of cilantro (snipped)
• Two sprigs of parsley (snipped or you can substitute for 2 tsp. of dried sprigs)
• Three fresh basil leaves (snipped, or you may substitute for ½ tsp. dried)
• 1/8 tsp. of white pepper
• ½ tsp. of chili powder
• Four large sweet green peppers, with the tops, seeds, and membranes removed
• ½ cup of crushed tomatoes
• ½ cup of water
• Two ounces of Shredded Monterrey jack or cheddar cheese

Preparation:

This recipe will make about four servings.

Take and mix the rice, garlic, beans, corn, scallions, diced tomatoes, parsley, basil, cilantro, white pepper, and chili powder all in a bowl. Mix it well by tossing. Then take and divide the mixture among four platters. Then spoon each portion onto the sweet peppers.

Then take and pour the tomatoes and the water into the crock pot, and place the peppers in an upright position into the crock pot. Then cover this and let it cook on low for about four to six hours, and you are ready to serve! Then take the peppers and put them on the serving plates. Top each of the peppers with a spoon of the hot tomatoes and the cheese.

This recipe has about 203 calories per serving and about 4.9 grams of fat.

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