It took me a long time to get used to brown rice, but I really like the nutty flavor it adds to this recipe. I received this recipe from my nutritionist, and I find it particularly flavorful. Tell me what you think.....Is there anything you think you might add?

Photo courtesy www.dvo.com

4 medium green bell peppers
2 cups cooked brown rice
1 cup canned pinto beans, rinsed and drained
¾ cup finely chopped onion
¾ cup corn kernels (fresh or frozen)
½ tsp dried basil
2 tsp olive oil
1 tsp lemon juice

Preheat oven to 375 deg. F.

Spray an 8 inch square baking dish with cooking spray. Cut the tops off the bell peppers and set them aside. Remove the seeds. To help the peppers stand firmly, trim a thin slice from the bottom, taking care not to cut through. In a large bowl combine the rice, beans, corn, onion, and basil. Spoon the filling into the bell peppers, packing them lightly. Place the peppers in a baking dish and cover them with the reserved tops. Place the baking dish on the middle rack in the oven. Carefully add water to the baking dish to a depth of 1 ½ inches. Bake until the peppers are soft when pierced with a knife, about 45 minutes. Remove the pepper tops and discard. In a small bowl, combine the oil and lemon juice and spoon over the peppers. Let the stuffed peppers stand for 20 minutes before serving.

Makes 4 servings.

Calories: 284
Total Fat: 7g
Carbs: 48g
Protein: 9g
Fiber: 8g
Sodium: 475mg