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Double Bean Stuffed Green Peppers

Thought I’d replace the traditional beef in Stuffed Green Peppers with some black and red kidney beans instead.  And I’m glad I did!  The “filling” is so delicious and fresh…and it be great rolled up in a tortilla for lunch.

(That’s what I’ll be having for lunch tomorrow.)

Double Bean Stuffed Green Peppers

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 75 minutes

Ingredients

  • 1 cup brown rice ($.40)
  • 1 small yellow onion, finely chopped ($.30)
  • 2 large tomatoes, diced ($1.20)
  • 1 4 oz. can diced green chilies ($.59) Substitute the fresh tomatoes and green chilies with 1 15 oz can of diced tomatoes with green chilies
  • 2 cups cooked black beans [3] ($.40)
  • 2 cups cooked red kidney beans [3]($.40)
  • 1 tsp ground cumin ($.05)
  • Salt and pepper, to taste
  • 4 green peppers ($1.20)
  • Few pinchfuls of Shredded cheddar cheese ($.50)
  • 1 bag frozen corn ($.88)

Directions

  • Cook the brown rice as directed on the package. (Takes about 45 minutes.) Substitute white rice if desired.
  • To the cooked brown rice, add the chopped onions, diced tomatoes, green chilies, cooked black beans [3], cooked red kidney beans [3], ground cumin and salt and pepper (to taste).
  • Slice the stem out of the top of the green pepper and place in a pot with boiling salt water for 5 minutes. Remove from water, then stuffed with the filling. Top with a pinchful of shredded cheese.
  • Bake at 350 for 20-25 minutes, or until the cheese has melted and is bubbly.
  • Cook the corn as directed on package.
  • Serve Double Bean Stuffed Green Peppers with Corn.
    (Note: I had a few extra smaller green peppers in the fridge…so I made Stuffed Bite Size Peppers for Steve to take to work for lunch!)
  • Top with some shredded cheese, then freeze.  Thaw in the fridge overnight, then reheat  in the oven long enough to melt the cheese before taking to work.

Cost $5.92 – With lots of leftovers for lunch!!!