Here's a hot and hearty combination of vegetables, beans and grains -- your proof that a tasty and interesting meal doesn't have to be high in fat.
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3 medium red or green peppers, cut in half lengthwise, seeded
1 tablespoon Land O Lakes® Butter, melted
2 cups cooked couscous
1/2 cup sour cream
1 (15-ounce) can pinto beans, rinsed, drained
1 (8-ounce) can whole kernel corn, drained
1 (4-ounce) can chopped green chiles
2 Roma tomatoes, chopped
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1/2 cup shredded Cheddar cheese
Heat oven to 350°F.
Brush outside of pepper halves lightly with melted butter. Place, cut-sides-up, in 13x9-inch baking pan; set aside.
Stir together all remaining ingredients except cheese in bowl. Fill each pepper half with about 3/4 cup couscous mixture.
Bake 20-25 minutes or until heated through. Sprinkle each with about 1 1/2 tablespoons cheese. Continue baking 5-7 minutes or until cheese is melted. Sprinkle with additional cilantro, if desired.
Two-thirds cup uncooked couscous prepared with 1 cup water yields 2 cups cooked couscous.