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Lunch Collection



  • 4 large green bell peppers
  • 1 cup chicken broth
  • 3/4 cup Florida’s Natural® Orange Juice*
  • 1/2 cup chopped onion
  • 1/2 cup long grain rice
  • 2 teaspoons chili powder
  • One 15-ounce can black beans, rinsed and drained
  • One 11-ounce can whole kernel corn with peppers, drained
  • 3/4 cup shredded reduced-fat Monterey Jack cheese (3 ounces)
  • Orange wedges (optional)


  • In a small pan, bring 1 & 1/2 cups of Florida’s Natural® Orange Juice to a boil; reduce heat and simmer until half the liquid—3/4 cup—remains. Let cool slightly.
  • Fill a Dutch oven about half full of water; bring to a boil.
  • Halve peppers lengthwise, removing seeds and membranes.
  • Add peppers to boiling water and return to a boil; reduce heat.
  • Cover and simmer for 4 to 5 minutes, or until peppers are just tender.
  • Drain peppers.
    Meanwhile, in a medium saucepan, combine broth, orange juice reduction, onion, uncooked rice and chili powder.
  • Bring to a boil; reduce heat.
  • Cover and simmer for about 20 minutes, or until rice is tender.
  • Stir in beans and corn.
  • Stir in most of the cheese; toss to mix.
  • Fill peppers with rice mixture.
  • Place in a 3-quart rectangular baking dish.
  • Bake, uncovered, in a 400° F oven for about 25 minutes, or until heated through.
  • Sprinkle with remaining cheese.
  • If desired, garnish with orange wedges.
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