Cuban Black Bean Stuffed Peppers


2 cups quick cooking white rice (divided)
1 1/2 cups chicken broth (reduced sodium) or water
6 medium bell peppers, any color
1 (15oz) can S&W® Cuban Recipe Black Beans with Onions, Peppers & Cumin (do not drain)
1 cup (6oz) diced smoked turkey
1 cup (4oz) shredded Cheddar cheese
1 tomato, diced


Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray. In 6-quart Dutch oven, bring 4 quarts water to a boil.

Spread 1 1/2 cups of the rice in baking dish; pour broth over rice. Set aside.

Cut tops from peppers. Remove seeds and white ribs. Remove stems from tops and chop tops of peppers. Add whole peppers to boiling water; cover and cook 5 minutes. Drain well.

Meanwhile, in medium bowl, mix beans and sauce, turkey, cheese, tomato, chopped pepper tops and remaining 1/2 cup rice. Spoon bean mixture into peppers. Place in baking dish over rice. Cover tightly with foil.

Bake 35 to 45 minutes or until rice and peppers are tender.

Nutritional Information Per Serving:
Calories 320 (Calories From Fat 70), Total Fat 8g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 25mg, Sodium 700mg, Total Carbohydrate 48g, Dietary Fiber 5g, Sugars 5g, Protein 15g, Vitamin A 15%, Vitamin C 170%, Calcium 20%, Iron 20%

Recipe courtesy of S & W Beans