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| 6 mittel | Sweet red, yellow, or orange peppers |
| 1 1/2 Tasse | Cooked long grain rice (no salt or fat) |
| 1/2 Tasse | onion chopped |
| 1 Dose | (15 oz) red kidney beans, rinsed and drained |
| 1 Dose | (14 1/2 oz) no salt-added stewed tomatoes, undrained |
| 1 Dose | (4 oz) chopped green chilies, drained (to taste, the little ones don't like it so hot) |
| 1 Teelöffel | chilli powder |
| 1 1/2 Tasse | Shredded ff sharp cheddar cheese, divided |
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(Cook Healthy Cook Quick)
Cut tops off peppers and remove seeds. Cook tops and bottoms of peppers in boiling water 5 min. Drain peppers, set aside. Combine rice and next 5 ingredients in a medium bowl. Stir in 1 c. Cheese. Spoon mixture evenly into peppers, and replace pepper tops. Place peppers in a 11x7x2 baking dish. Add hot water to dish to a depth of 1/2 inch. Bake uncovered, at 350 degrees F for 25 min. Sprinkle with remaining cheese. Bake additional 5 min or until cheese melts. Serves 6.
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