Jeff and I love the Black Bean Spaghetti recipe and since peppers were on sale this week at the grocery, we thought we would try to make a different version...
What you will need...
- 6 red peppers
- 1 can of black beans, drained and rinse
- about 1 cup cooked pasta (must be small)
- 1 can stewed tomatoes, drained and diced
- 8 oz tomato sauce
- 2 gloves garlic
- 2 tbsps olive oil
- 1/2 onion, diced
- 1 cup mushrooms, diced
- 1 tsp Italian seasoning
- 1 tsp basil
- 1 tsp oregano
- salt and pepper
- 1/2 cup mozzArella cheese, grated
Preheat oven to 400*. Cut the tops of each pepper and clean out the insides. In a skillet, saute the onion and garlic in 1 tbsp olive oil until the onion is soft. Add to the pan the tomato sauce, beans, tomatoes, mushrooms, pasta, seasoning, basil, and oregano. Stir, turn off burner and let the pan set. Brush the peppers with olive oil and sprinkle with salt and pepper. Stir in half of the cheese into the mixture and spoon the mixture into each pepper so they are stuffed to the top. Place the tops back on the peppers and bake for 1 hour. Take the tops off and sprinkle with remaining cheese...YUM-OLA!!!
Sides to think about...great with spinach!
How many people can eat...should feed 4 to 6 with a side.
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