Baked Bean Stuffed Peppers

Prep Time
Cook Time
Ready In

"This a very different recipe for stuffed peppers but it sure tasted good. Quick and easy too. Cutting the peppers top to bottom leaves more room for stuffing. I do not pre boil the peppers because I like some crunch left but it you like veggies well done then pop them, already cleaned, into boiling water for 3 minutes. Cheese is optional"

Original recipe yields 3-6 servings


  • Serving Size: 1 (397 g)
  • Calories 524.7
  • Total Fat - 32.1 g
  • Saturated Fat - 11.5 g
  • Cholesterol - 109.9 mg
  • Sodium - 1301.1 mg
  • Total Carbohydrate - 18.4 g
  • Dietary Fiber - 3.5 g
  • Sugars - 7.4 g
  • Protein - 39.7 g
  • Calcium - 121.6 mg
  • Iron - 2.5 mg
  • Vitamin C - 157.9 mg
  • Thiamin - 0.2 mg

Step 1

Fry the sausage meat, remove any fat from the pan, wipe the pan

Step 2

Add onion and celery to the pan saute fo 5 minutes

Step 3

Add the meat back in the pan and add the beans, mix

Step 4

Place the peppers in an oven proof dish, evenly distribute the bean mixture in each half pepper

Step 5

Bake in 375f oven for 20 minutes

Step 6

If using, Sprinkle 1 tablespoon of parmesan on each pepper half continue baking for a further 5 minutes or until the cheese is golden

Tips & Variations

No special items needed.



This is a great stuffed pepper recipe. DH and I both enjoyed. I didn't chop the peppers as instructed, I sliced the tops off and added them to the filled pepper before baking them. I used leftover homemade baked beans for this and topped the peppers with havarti cheese instead of parmesan and it worked out perfectly! Made for the Billboard Recipe Tag Game.

review by:
(24 Apr 2013)