Brown Rice Filled Chilies with Black Bean Sauce Recipes

Ingredients :

1.5 cups cooked brown rice

1/2 cup diced red bell pepper

1 tbsp roasted ground cumin

1 tbsp roasted ground coriander

1/4 tsp fresh cracked black pepper

1/4 tsp sea salt

1 tbsp chopped fresh cilantro

8 whole green chilies, freshly roasted or canned

2 ounces nonfat jalapeno Monterey Jack cheese

4 ounces vegetable stock plus extra for thinning

3 tbsp minced red onion

1 tsp minced garlic

1 tsp ground cumin

1 tsp ground coriander

Combine the rice with the next 6 ingredients. Fill the chili peppers with the mixture and place them on a lightly sprayed or oiled baking sheet. Grate the cheese and sprinkle it over the peppers. Preheat the oven to 350 degrees. Place the stock in a pan. Add the onion, garlic, cumin, coriander, chili powder, and sherry; cook for 3 minutes. Add the tomato paste, pepper, and beans and cook for 5 more minutes.

Reheat the stuffed chilies in the oven for 10 minutes. Place the cooked bean mixture in a blender or food processor and process until smooth and creamy. Add small amounts of stock or water if necessary to thin the mixture. Place the black bean sauce on a serving platter, set the stuffed chilies on the sauce, and garnish with the tomatoes and cilantro or arrange in individual servings.

Serves 4

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