Thought I’d replace the traditional beef in Stuffed Green Peppers with some black and red kidney beans instead.Â And I’m glad I did!Â 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.)
- 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 ($.40)
- 2 cups cooked red kidney beans ($.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)
- 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, cooked red kidney beans, 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.