Mexican Stuffed Bell Peppers

Recipe By :Weight Watchers Magazine, September/October 1997 (revised)

8 Points Per Serving

2 cups water

8 ounces uncooked seasoned black beans-and-rice mix -- (Mahatma)

4 large green bell peppers

1 cup monterey jack cheese -- shredded

10 ounces tomatoes with green chilies

8 3/4 ounces no-salt-added whole kernel corn -- drained

2 1/4 ounces black olives -- drained, sliced

12 ounces Mexican amber lager -- --such as Dos Equis

6 ounces tomato paste

1. Bring 2 cups water to a boil in a saucepan; stir in bean-and-rice mix. Return to a boil; cook 1 minute, stirring constantly. Cover, reduce heat and simmer 12 minutes or until water is absorbed (beans and rice will still be crunchy), stirring after 6 minutes. Remove from heat; set aside.

2. Cut tops off bell peppers; discard stems. Chop pepper tops to measure 1 cup. Remove seeds and membranes from peppers; discard. Combine bean-and-rice mix, 1 cup chopped bell pepper, cheese, and next 3 ingredients in a bowl; stir well. Spoon mixture evenly into bell peppers. Arrange stuffed peppers, up-right, in a 4 quart electric slow cooker.

3. Combine beer and tomato paste in a bowl, stirring well with a whisk. Pour mixture over tops of stuffed peppers. Cover with lid; cook on low-heat setting for 4 hours or until beans and rice are tender. Serve tomato sauce with stuffed peppers.

Yield: 4 servings. (serving size: 1 stuffed pepper and about 1/3 cup tomato sauce)

Per serving: 476 Calories (kcal); 13g Total Fat; (23% calories from fat); 20g Protein; 71g Carbohydrate; 25mg Cholesterol; 1903mg Sodium; Fiber 12g

Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Shared by: Mitch