Beans And Greens Stuffed Peppers Food

BAKED BEANS AND PEPPERS

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray and set aside.
• Place a large cast-iron skillet over medium heat until hot, then add the bacon and fry until almost crisp, 10 to 12 minutes. Remove to a paper towel-lined plate and set aside.
• Add the onion and peppers to the same skillet to cook in the bacon grease until tender, about 5 minutes. Add the pork and beans, barbecue sauce, brown sugar, vinegar, jalepenos, mustard, salt and pepper, then stir to combine. Bring to a simmer, then transfer to the prepared baking dish. Cut the bacon into large pieces and place on top of the beans. Transfer to the oven to cook until bubbly and syrupy, about 2 hours.

BEANS-AND-GREENS-STUFFED PEPPERS

Steps:

• Roughly chop leaves of Swiss chard and thinly slice stems. In a large skillet, heat oil over medium-high. Add garlic and chard stems; season with salt and pepper. Cook, stirring, until fragrant, 1 minute.
• Add 1/4 cup water to skillet; cover and cook until stems are tender, 5 minutes. Uncover and stir in chard leaves, white beans, Parmigiano-Reggiano, and vinegar. Remove from heat.
• Preheat broiler, with rack 6 inches from heating element. Place peppers on a baking sheet, drizzle with oil, and season. Broil peppers, cut-sides down, until tender and charred in places, 10 to 12 minutes.
• Remove from oven and stuff, cut-sides up, with bean mixture. Sprinkle 3/4 cup grated fontina over tops. Broil until cheese is melted, 1 to 2 minutes; serve.

VEGETARIAN STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
• Bake in preheated oven until peppers soften, about 45 minutes.
• Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.

BLACK BEAN STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.
• Stir cream cheese in a bowl until smooth. Fold brown rice, spinach, diced tomatoes with green chiles, black beans, minced onion, cumin, and oregano into the cream cheese until evenly mixed.
• Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes.
• Fill each pepper half with about 3/4 cup of rice mixture; arrange into baking dish. Sprinkle cheese evenly over stuffed pepper halves.
• Bake in preheated oven until peppers are tender, 35 to 45 minutes.

VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
• Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
• Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
• Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

SIMPLE BEANS AND RICE STUFFED BELL PEPPERS

Steps:

• Prepare beans and rice according to package directions. Let stand until most of the liquid is absorbed.
• Preheat oven to 350 degrees.
• Wash and dry peppers. Slice off the stem end and remove membrane and seeds.
• Stuff each pepper halfway with beans and rice, sprinkle in 1/4 of the cheese, fill to the top with beans and rice and sprinkle in another 1/4 of the cheese. Press with the back of a spoon as you fill to compact. Replace the stem ends onto the peppers.
• Stand up in an ovenproof baking dish and spoon tomato soup over. Do not reconstitute the soup.
• Bake for 40 - 50 minutes, until peppers are tender.
• Note: Not a big deal if the peppers won't stand up. Use a couple of toothpicks to hold the stem "lid" in place.
• Prep time doesn't include time to make the beans and rice - 25 minutes.

WHITE BEAN AND MUSHROOM STUFFED BELL PEPPERS

Steps:

• Heat oven to 375 degrees. Slice off top of each pepper and discard. Remove veins and seeds from each pepper cavity.
• In a large skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic; cook, stirring, for 3 minutes. Add mushrooms and increase heat to medium-high. Cook until mushrooms are golden, about 8 minutes. Stir in the beans, basil, salt and pepper. Cook for 5 minutes. Stir in stock and bring to a simmer. Taste and adjust seasoning.
• In a small bowl, combine bread crumbs, cheese and remaining 1 1/2 tablespoons oil.
• Fill each pepper with bean mixture and arrange in a 9-by-13-inch casserole dish. Add 2 tablespoons water to dish. Top each pepper with bread crumb mixture. Bake until peppers are very tender and topping is golden, about 45 minutes.

BEEF & BAKED BEANS STUFFED BELL PEPPERS

Steps:

• Cut peppers in half lengthwise, remove seeds.
• Cook 5 minutes in boiling water.
• Drain.
• Sauté celery, onion, and garlic in butter until tender.
• Remove from pan.
• Brown ground beef in same skillet.
• Stir in sautéed vegetables, beans and barbecue sauce.
• Fill peppers.
• Place in shallow baking dish.
• Bake at 350°F for 20 minutes.
• Top with cheese.
• Bake 10 minutes more.

GREEN BEANS WITH PEPPERS

Steps:

• In a large saucepan, place steamer basket over 1 in. of water. Place beans in batches in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 6-8 minutes or until crisp-tender., In a nonstick skillet, heat oil over medium-high heat. Add red peppers and onion; cook and stir until tender. Add beans, basil, salt and pepper; toss to coat.