These vegetable, cheese and pinto bean
stuffed bell peppers perform double-duty as either a very hearty
side dish or as a deliciously satisfying meatless main dish.
Vegetable Stuffed
Peppers
1 (15-ounce) can pinto beans, drained and
rinsed
6 green bell peppers
3 cups corn niblets
3/4 cup shredded cheddar cheese
1/2 tablespoon vegetable oil
1/2 cup onion, minced
1 clove garlic, minced
1/4 cup fresh parsley, minced
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
- Cut off tops of green peppers, leaving
a hole about 2 inches in diameter and remove seeds and inner
ribs. Immerse peppers in boiling water, and cook for 5 minutes.
Remove peppers and place upside down on paper towels. Drain and
cool.
- In a medium size bowl, combine remaining
ingredients and mix well.
- Divide filling evenly among prepared peppers.
- Put filled peppers (filled side up) in
a baking dish. Pour a little water into dish.
- Bake peppers at 375°F (190°C)
for 20 minutes.
Makes 6 servings
Recipe provided courtesy Michigan Bean Commission.
