1. Preheat oven to 350°F.
2. Cut off pepper tops and remove all pith and seeds. In a large skillet, combine rice, garlic, scallions, oregano, celery, and salt. Sauté for 4 minutes. Stir in beans.
3. Fill peppers with rice mixture. Place in a large baking dish. Add water so it comes ¼ inch up sides of dish. Bake for 20 minutes or until rice filling is very hot.
Serves: 6. Per Serving: 230 calories, 46g carbs, 6g protein, 2g fat, 260mg sodium, 0mg cholesterol, 6g fiber
Total Cost: $10.09