Whole Grain Stuffed Peppers

An old favorite makes a nutritious comeback, with seven-grain pilaf replacing white rice and protein-rich black bean salsa supplying zesty flavor. The edible pepper “pots” provide ample vitamins as well.

Makes 4 servings



1. For the stuffing, prepare pilaf according to package directions, using the 2 cups of water and chili powder, and adding carrots and celery during the last 10 minutes of cooking time. Remove from heat. Stir in 1 cup of the salsa. Divide stuffing among peppers.

2. In a large skillet, bring about 1 cup of water to boiling.

3. Arrange stuffed peppers upright in skillet. Simmer, covered, for 15 minutes. Sprinkle with cheese. Allow to stand 5 to 10 minutes before serving.  Serve with remaining salsa.

Nutrition Per Serving

300 Calories, 5g Fat, 1g Saturated Fat, 0g Trans Fat, 5mg Cholesterol, 620mg Sodium, 53g Carbs, 13g Fiber, 11g Sugar, 13g Protein. Daily Values: 70% Vitamin A, 230% Vitamin C, 10% Calcium, 10% Iron
© 2016 Marsh Supermarkets, Inc.