1 c Dried black beans

4 Bell peppers

1 tb Olive oil

1 c Onions; chopped

1 tb Chili powder

1 ts Ground cumin

1 ts Dried basil

1/2 ts Dried oregano

1 tb Wine vinegar

2 1/2 c Brown rice; cooked

pn Sea salt 1 md Tomato; chopped

Prepare beans according to package directions. Cut peppers in half lengthwise and remove seeds. Steam peppers, cut side down, over 1/2" boiling water until nearly tender, about 8 to 10minutes. Rinse with cold water, drain and set aside. Preheat oven to 350 deg. Heat oil in a skillet over mediumheat.Saute onion until soft and translucent. Add chili powder, cumin, basil, oregano, beans and vinegar; mixing well. Stir in rice, salt and tomato. Remove from heat. Fill peppers with bean mixture. Place in a shallow baking dish. Bake, covered, until peppers are tender, about 15 minutes. Serve immediately. Per serving: 233 cal; 13 g prot; 303 mg sod; 30 g carb; 7 g fat; 0mg chol; 34 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE