Beef Kidney Bean Stuffed Red Bell Peppers Au Gratin Recipes

BEEF & KIDNEY BEAN STUFFED RED BELL PEPPERS AU GRATIN

Steps:

• Preheat oven to 350 degrees F.
• Saute onions in butter or margarine until tender.
• Add well drained beans, tomato sauce, rice, oregano, and salt and blend together well Stuff halved, cleaned peppers with mixture.
• Place on well oiled cookie sheet or shallow baking dish.
• cover and bake for 50 minutes until peppers are tender.
• Top each pepper with grated cheese.
• Bake about 5 minutes, until cheese melts.

STUFFED GREEN PEPPERS/KIDNEY FRIENDLY

Steps:

• Cut tops off peppers and clean out insides. (or slice peppers in half lengthwise and clean out insides) Parboil 4 minutes.
• In a large frying pan cook ground beef until fully cooked. Drain meat of all drippings in a coliander and keep meat in coliander till ready to use.
• Sauté onion in 1 teaspoon margarine until the onion is cooked and translucent.
• Add salsa, Mrs. Dash® herb seasoning,garlic powder, onion powder, pepper, cooked rice and meat. Stir to combine.
• Stuff green pepper with the meat and rice mixture, and put peppers in a shallow baking pan. Add a 1/2 cup water to the pan around the peppers.
• Combine bread crumbs, poultry seasoning and melted margarine.
• Sprinkle over stuffed peppers.
• Cover baking pan and bake at 350 for 40 to 60 minutes or until cooked thru. (timing depends on whether you cut tops off peppers or sliced peppers in half lengthwise)
• Once completely cooked remove lid and allow to cook about 5 minutes longer to brown up the tops.

SIMPLE BEEF CHILI WITH KIDNEY BEANS

Steps:

• Heat oil in large heavy-bottomed non-reactive Dutch oven over medium heat until shimmering but not smokng, 3-4 minutes. Add onions, bell pepper, garlic, cumin, coriander pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3-4 minutes. Add remainng beef and cook, breaking up pieces with wooden spoon until no longer pink, 3-4 minutes.
• Add beans, tomatoes, tomato puree, and 1/2 teaspoons salt; bring to a boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chli begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.
• SLOW COOKER OPTION: At the end of step 1, transfer the cooked beef mixture to a slow cooker; add the rest of the ingredients as directed in step 2. Cook the chili on high for 4 hours.

BEEF & BAKED BEANS STUFFED BELL PEPPERS

Steps:

• Cut peppers in half lengthwise, remove seeds.
• Cook 5 minutes in boiling water.
• Drain.
• Sauté celery, onion, and garlic in butter until tender.
• Remove from pan.
• Brown ground beef in same skillet.
• Stir in sautéed vegetables, beans and barbecue sauce.
• Fill peppers.
• Place in shallow baking dish.
• Bake at 350°F for 20 minutes.
• Top with cheese.
• Bake 10 minutes more.

MEXICAN BEEF- AND BEAN-STUFFED PEPPERS

Steps:

• Heat oven to 350°F. Crush cereal.* In medium bowl, mix cereal and tomato puree; let stand 5 minutes.
• Cut bell peppers lengthwise in half; remove seeds and membranes. Place peppers, cut sides up, in 13x9-inch (3-quart) glass baking dish.
• In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers.
• Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes.