Spicy Bean Stuffed Peppers

Spicy Bean Stuffed Peppers

These stuffed peppers are a 100% KERF invention – I just brainstormed what we would have on hand this week and these peppers came together:

Stuffing:

• 1.5 cups cooked pinto and navy beans (you can go crazy with bean creativity here – use whatever you like, canned or dried)
• 1 serving cooked bulgur
• 1 can diced tomatoes, drained
• 2 tbsp pickled jalapeño, diced
• Cumin, oregano, hot sauce, black peppercorns, S+P – any seasonings you like!

Mix all ingredients together and stuff 2 bell peppers thusly:

Bake in a 400* oven for about 20 minutes. Top with cheese (we used muenster - half a slice on each pepper) and bake until cheese is melted:

Up close and personal beans and bulgur:

For two pepper halves:

430 kcal, 22 grams fiber, 24 grams of protein.

You could cut back with only a cup of beans and less cheese.