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Date Posted: 22:01:29 10/22/02 Tue
Author: S
Subject: Spicy Bean-Stuffed Peppers

4 large bell peppers,halved and seeded
1/4 cup water
1/2 cup sliced green onion
1/2 cup converted rice
1 tablespoon butter
1 cup vegetable broth 1(1.25-ounce)package taco seasoning
1 (16-ounce can)refried pinto or black beans
1 (7-ounce) can corn with diced peppers,drained
1 (2.25-ounce) can sliced black olives,drained
1/4 cup salsa verde (see Note)
1/2 cup shredded Cheddar cheese

Nonstick cooking oil spray Place peppers cut-side down in
microwave-safe dish.Add water,cover and microwave on high for 10
minutes.Carefully remove peppers from dish;let cool.

In non-stick skillet,sauté green onion and rice in melted butter
until rice is golden brown.Add vegetable broth and taco seasoning;
stir.Bring to a boil.Lower heat;simmer covered,15 minutes or
until liquid is absorbed.Add beans,corn,black olives and salsa.
Mix well until heated through.

Fill peppers with bean mixture;top each with 1 tablespoon cheese.
Bake in 11-by-7-inch baking dish sprayed with cooking spray at 350
degrees for 20 minutes.

Note:Canned Mexican green salsa or salsa verde will work.

Makes 8 servings.

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