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:
- 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.