Stuffed Peppers No Meat No Rice Recipes

Steps:

• Drain and rinse beans; place in a mixing bowl and lightly mash with a fork so they are still chunky.
• Stir in cheese, dried onions, and 2 tablespoons tomato sauce (just enough to moisten) and set aside.
• In a saucepan, over medium low heat, combine remaining tomato sauce, vegetable or beef broth, Worcestershire sauce, mustard, brown sugar and vinegar; cover, reduce heat to low, and simmer while preparing peppers.
• Slice peppers lengthwise, leaving stems intact, but removing seeds and membranes.
• Stuff each half with bean mixture and season with salt and pepper.
• Heat a skillet with one tablespoon oil, over medium high heat, and place stuffed peppers, in batches, stuffing side down and cook 5 minutes.
• Flip peppers, and cook until peppers are browned, about 5 minutes; repeat with remaining peppers adding oil as needed.
• Pour sauce over peppers to serve; season with additional salt and pepper, if desired.

Steps:

• Remove tops from bell peppers (retain), remove seeds. Boil bell peppers and tops in large pan of salted water for 5 minutes. Remove, drain, cool. Arrange in baking dish.
• Mix rice with cubed cheese, set aside.
• Saute onion in butter, stir in flour. Add milk, boil and stir until thick and smooth. Remove from heat and combine with rice mixture. Stuff bell peppers, and cover each with it's stem top.
• Pour 1/4" water in bottom of pan, then bake at 350 degrees for 25-30 minutes.

Steps:

• Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In blender, place enchilada sauce, onion and 1 tablespoon of the taco seasoning mix; cover and blend until smooth. Reserve 1/4 cup of sauce, and pour remaining sauce into baking dish.
• In medium bowl, stir chicken, beans, corn, 1/2 cup of the cheese, remaining 1/4 cup of blended sauce and remaining taco seasoning mix.
• Divide chicken mixture among chile halves, and arrange in baking dish. Cover with foil; bake 30 to 35 minutes or until chiles are tender and filling is heated through. Remove foil; top with remaining 1/2 cup cheese. Bake 4 to 5 minutes or until cheese is melted.