Peppers Stuffed with Beans and Rice

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Peppers Stuffed with Beans and Rice
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Course Side Dish
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Course Side Dish
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Votes: 0
Rating: 0
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Rate this recipe!
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There is no Nutrition Label for this recipe yet.
Instructions
  1. Carefully cut tops off green peppers and remove seeds. Reserve peppers and tops.
  2. Combine all remaining ingredients, except for stock or broth.
  3. Mix thoroughly and stuff mixture into peppers.
  4. Cover peppers with their tops and place in a Dutch oven or casserole.
  5. Pour vegetable stock or broth around the peppers, and, if necessary, add enough water so that peppers are half covered.
  6. Cover and simmer over very low heat for about 1 hour, or until peppers are tender, adding additional water if too much liquid evaporates.
  7. 4. Remove peppers from Dutch oven and place on a platter. Serve hot or cover loosely, refrigerate and serve chilled.
Recipe Notes

Modifications
This is an Achieve Approved pairing.

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Peppers Stuffed with Beans and Rice

, , , , , , , ,
This content is for members only
Print Recipe
Peppers Stuffed with Beans and Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
There is no Nutrition Label for this recipe yet.
Course Main Dish
Prep Time 70 minutes
Cook Time 60 minutes
Servings
servings
Course Main Dish
Prep Time 70 minutes
Cook Time 60 minutes
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
There is no Nutrition Label for this recipe yet.
Instructions
  1. 1. Carefully cut tops off green peppers and remove seeds. Reserve peppers and tops
  2. 2. Combine all remaining ingredients, except for stock or broth. Mix thoroughly and stuff mixture into peppers. Cover peppers with their tops and place in a Dutch oven or casserole.
  3. 3. Pour vegetable stock or broth around the peppers, and, if necessary, add enough water so that peppers are half covered. Cover and simmer over very low heat for about 1 hour, or until peppers are tender, adding additional water if too much liquid evaporates.
  4. 4. Remove peppers from Dutch oven and place on a platter. Serve hot or cover loosely, refrigerate and serve chilled.
Recipe Notes

Modifications
1 pepper=serving/per person This is an Achieve Approved pairing. :

Share this Recipe