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Ricotta And Frijole Casserole With Chili Peppers

Gadget.Cook's picture
This Ricotta and Frijole Casserole With Chili Peppers makes a delicious meal ! Just try the Ricotta and Frijole Casserole With Chili Peppers for your dinner tonight and tell me if you like it !
  Cooked brown rice 2 Cup (32 tbs)
  Cooked black beans 2 Cup (32 tbs)
  Garlic salt 1⁄2 Teaspoon
  Ricotta cheese 8 Ounce
  Dried parsley 1 Tablespoon
  Mozzarella cheese 8 Ounce, sliced
  Canned chopped roasted chili peppers 3 Tablespoon (Available In The Mexican Food Section Of Your Supermarket)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

Combine rice, beans, and garlic salt.
Place 1/3 of this mixture in slow cooker.
Top with half of the ricotta cheese, parsley, mozzarella slices, and chili peppers.
Repeat, ending with a layer of the bean-rice mixture.
Top with Parmesan cheese.
Heat on high for 1 hour.
Keep casserole warm for a short time, if necessary on low.
Serve hot with a tossed salad.
Dish may be garnished with parsley leaves or chopped tomatoes.
Note: 1 cup black beans, soaked over night, combined with 1 cup uncooked brown rice may be cooked in 5 cups water on high 2 to 3 hours, until tender.
Drain away excess water before using in this recipe

Recipe Summary

Main Dish

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 357 Calories from Fat 140

% Daily Value*

Total Fat 16 g24.5%

Saturated Fat 9.2 g45.8%

Trans Fat 0 g

Cholesterol 53.7 mg17.9%

Sodium 633.3 mg26.4%

Total Carbohydrates 33 g11%

Dietary Fiber 7.5 g29.9%

Sugars 1 g

Protein 21 g41.5%

Vitamin A 15% Vitamin C 14.2%

Calcium 40.6% Iron 20.9%

*Based on a 2000 Calorie diet

Ricotta And Frijole Casserole With Chili Peppers Recipe