Beans And Greens Stuffed Peppers Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.
• Stir cream cheese in a bowl until smooth. Fold brown rice, spinach, diced tomatoes with green chiles, black beans, minced onion, cumin, and oregano into the cream cheese until evenly mixed.
• Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes.
• Fill each pepper half with about 3/4 cup of rice mixture; arrange into baking dish. Sprinkle cheese evenly over stuffed pepper halves.
• Bake in preheated oven until peppers are tender, 35 to 45 minutes.

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray and set aside.
• Place a large cast-iron skillet over medium heat until hot, then add the bacon and fry until almost crisp, 10 to 12 minutes. Remove to a paper towel-lined plate and set aside.
• Add the onion and peppers to the same skillet to cook in the bacon grease until tender, about 5 minutes. Add the pork and beans, barbecue sauce, brown sugar, vinegar, jalepenos, mustard, salt and pepper, then stir to combine. Bring to a simmer, then transfer to the prepared baking dish. Cut the bacon into large pieces and place on top of the beans. Transfer to the oven to cook until bubbly and syrupy, about 2 hours.

Steps:

• Roughly chop leaves of Swiss chard and thinly slice stems. In a large skillet, heat oil over medium-high. Add garlic and chard stems; season with salt and pepper. Cook, stirring, until fragrant, 1 minute.
• Add 1/4 cup water to skillet; cover and cook until stems are tender, 5 minutes. Uncover and stir in chard leaves, white beans, Parmigiano-Reggiano, and vinegar. Remove from heat.
• Preheat broiler, with rack 6 inches from heating element. Place peppers on a baking sheet, drizzle with oil, and season. Broil peppers, cut-sides down, until tender and charred in places, 10 to 12 minutes.
• Remove from oven and stuff, cut-sides up, with bean mixture. Sprinkle 3/4 cup grated fontina over tops. Broil until cheese is melted, 1 to 2 minutes; serve.

Steps:

• Heat oven to 375 degrees. Slice off top of each pepper and discard. Remove veins and seeds from each pepper cavity.
• In a large skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic; cook, stirring, for 3 minutes. Add mushrooms and increase heat to medium-high. Cook until mushrooms are golden, about 8 minutes. Stir in the beans, basil, salt and pepper. Cook for 5 minutes. Stir in stock and bring to a simmer. Taste and adjust seasoning.
• In a small bowl, combine bread crumbs, cheese and remaining 1 1/2 tablespoons oil.
• Fill each pepper with bean mixture and arrange in a 9-by-13-inch casserole dish. Add 2 tablespoons water to dish. Top each pepper with bread crumb mixture. Bake until peppers are very tender and topping is golden, about 45 minutes.

Steps:

• In a large saucepan, place steamer basket over 1 in. of water. Place beans in batches in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 6-8 minutes or until crisp-tender., In a nonstick skillet, heat oil over medium-high heat. Add red peppers and onion; cook and stir until tender. Add beans, basil, salt and pepper; toss to coat.