Stuffed Peppers (No Meat No Rice) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is an inexpensive recipe, made entirely on the stove top. Italian frying peppers, or cubanelles, are stuffed with beans and cheddar cheese and smothered in a tangy tomato sauce. Serve with rice or pasta of your choice. Ingredients:
1 (15 ounce) can kidney beans, drained and rinsed |
4 ounces cheddar cheese, shredded |
1 tablespoon dried onion, minced |
8 ounces tomato sauce, divided |
1/4 cup vegetable broth or 1/4 cup beef broth |
1 teaspoon worcestershire sauce |
1 teaspoon prepared mustard |
1 teaspoon brown sugar |
1 teaspoon white vinegar |
4 cubanelle peppers (or 4 italian frying peppers) |
kosher salt & freshly ground black pepper |
2 tablespoons olive oil, divided |
Directions:
1. Drain and rinse beans; place in a mixing bowl and lightly mash with a fork so they are still chunky.
2. Stir in cheese, dried onions, and 2 tablespoons tomato sauce (just enough to moisten) and set aside.
3. In a saucepan, over medium low heat, combine remaining tomato sauce, vegetable or beef broth, Worcestershire sauce, mustard, brown sugar and vinegar; cover, reduce heat to low, and simmer while preparing peppers.
4. Slice peppers lengthwise, leaving stems intact, but removing seeds and membranes.
5. Stuff each half with bean mixture and season with salt and pepper.
6. Heat a skillet with one tablespoon oil, over medium high heat, and place stuffed peppers, in batches, stuffing side down and cook 5 minutes.
7. Flip peppers, and cook until peppers are browned, about 5 minutes; repeat with remaining peppers adding oil as needed.
8. Pour sauce over peppers to serve; season with additional salt and pepper, if desired.
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