Stuffed Peppers (No Meat No Rice) Recipe

Name: Stuffed Peppers (No Meat No Rice)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (15 ounce) can kidney beans, drained and rinsed, 4 ounces cheddar cheese, shredded, 1 tablespoon dried onion, minced, 8 ounces tomato sauce, divided, and more.

Yes, Stuffed Peppers (No Meat No Rice) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Peppers (No Meat No Rice)

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