Recipes
Stuffed Red Pepper with Beans, Mushrooms & Tomato Penne
Uses: red pepper, beans, mushrooms, penne, tomato sauce
Ingredients:
- 1 large red pepper
- 1/2 cup cooked penne, chopped into shorter pieces if needed
- 1/3 cup black or kidney beans, rinsed and drained
- 1/3 cup chopped mushrooms
- 1/4 cup tomato sauce
- 1 teaspoon oil
- Oregano, garlic powder, black pepper
- Small amount of salt
Instructions:
- Heat the oven to 375°F. Cut the red pepper in half lengthwise and remove seeds and membranes. Place cut-side up in a small baking dish.
- Heat oil in a skillet and cook mushrooms for 3 to 4 minutes. Add beans, cooked penne, tomato sauce, oregano, garlic powder, black pepper, and a small amount of salt. Stir until hot.
- Spoon the filling into the pepper halves. Add 2 tablespoons water to the bottom of the baking dish and cover loosely with foil.
- Bake for about 20 minutes, then uncover and bake another 5 to 10 minutes until the pepper is tender.
Good for: A colorful vegetarian stuffed-pepper dinner with pasta, beans, mushrooms, and tomato.
Optional: Top with shredded cheese during the final 5 minutes.