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Vegetarian Stuffed Peppers

Western.Chefs's picture
Ingredients
  Green pepper 4 Medium
  Water 1⁄2 Cup (8 tbs)
  Canned red kidney beans 19 Ounce, drained (1 Can)
  Frozen chopped broccoli 10 Ounce, thawed (1 Package)
  Muenster/Monterey jack cheese 1⁄2 Pound, shredded
  Canned tomato bisque 11 Ounce (1 Can)
  Milk 1⁄2 Cup (8 tbs)
Directions

1. Cut each green pepper lengthwise in half; remove stems and seeds.
2. In 12-inch skillet in 1/2 inch water, place pepper halves cut side up; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until peppers are tender-crisp.
3. Meanwhile, in medium-sized bowl, combine red kidney beans, chopped broccoli, and cheese; toss to mix well.
4. Remove peppers from skillet; drain. Fill each pepper half with some bean mixture.
5. Discard water in skillet. In same skillet, stir undiluted tomato bisque and milk until blended. Carefully place stuffed peppers in soup mixture; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes, until vegetable mixture is heated through and cheese melts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Vegetable
Interest: 
Everyday

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