Baked Bean Stuffed Peppers
"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"
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.