Stuffed Peppers with Pineapple Salsa

This vegetarian dish will satisfy your taste buds and boost your heart health.

4 large square bell peppers (about 1.5 pounds)
1 tbsp olive oil
1 clove garlic, minced
2 tbsp onion, minced
pinch of red pepper flakes
2 cups cooked brown rice
1 15.5-ounce can black beans, drained and rinsed
1/2 cup diced tomatoes
1/2 cup water

1 cup diced pineapple
1/2 cup chopped fresh cilantro
2 tbsp minced red onion
2 scallions, sliced

Instructions for salsa
1. Peel and Chop pineapple into small bowl.
2. Add other ingredients, toss gently and refrigerate until ready to serve.

Instructions for peppers
1. Preheat oven to 375 degrees.
2. Wash peppers and cut off tops one-quarter inch down. Set tops aside. Remove seeds and put peppers in baking dish.
3. Heat oil in a skillet. Saute garlic, onion and red pepper flakes until onion is soft, about five minutes. Add rice, beans and tomatoes. Mix thoroughly. Spoon mixture into prepared peppers and put tops back on. Add water to pan. Cover and bake until peppers are soft -- 45 to 60 minutes. Serve with salsa.

Nutrition Information
Serves 4. Per serving: 302 calories, 5.5 grams of fat, 0 mg cholesterol, 23 mg sodium, 53 g carbohydrate, 10 g fiber, 9 g sugars, 10 g protein

Source: Health and You magazine

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