So you might know I’ve been on a bit of a bean kick lately. I love how affordable (read: cheap!) dried beans are and so I’ve been trying to incorporate them more into my daily cooking.
I’ve already found that I can indeed can my own beans. For mere cents per jar this is a great savings over buying them at the store for 60-90 cents per can.
I had already made Red Beans & Rice, and I totally love beef & rice stuffed peppers, and couscous stuffed peppers. I figured beans are a natural option for stuffing, since they are high in fiber and protein, and are good at binding together other ingredients. This is another recipe that turned out accidentally vegan. I’m on a roll and I like it!
- 3 bell peppers any color
- 1 cup cooked couscous
- 2/3 cup cooked beans, mashed
- 1 can tomato sauce, or 1/2 cup pizza/pasta sauce
- Handful torn kale
- Garlic salt or other seasonings to taste
Step 1: If you haven’t already, cook the couscous by covering with boiling water, then waiting 5-10 minutes to absorb. Fluff with a fork. I cooked the beans overnight in a crock pot, then mashed them.
Step 2: Cut the tops off the peppers and discard seeds. In a bowl, mix the couscous, beans, sauce, seasonings, and kale. Stuff 1/3 of the mixture into each pepper. If you reserve a little sauce you can pour that on top.
Step 3: Bake at 350 for 25-30 minutes, or until the outside of the peppers becomes soft to the touch and easily pierced with a fork.
These are amazing hot out of the oven or reheated the next day. Recipe can easily be doubled for a big family or to make meals for the whole week.