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Baked Stuffed Peppers with Pinto Beans

recipe rating: 
4
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SERVING SIZE: 8


Ingredients
  • 8 units Bell Peppers
  • 2 tablespoons Olive Oil
  • 1 cup Onion, Finely Diced
  • 3 cups Furmano's Diced Tomatoes with Juice
  • 2 tablespoons Furmano's Tomato Paste
  • 2 tablespoons Grade B Maple Syrup
  • 2 tablespoons Red Wine Vinegar
  • 1 teaspoon Salt
  • 1/2 teaspoon Cayenne Pepper
  • 3 cups Furmano's Pinto Beans, Drained & Rinsed
  • 1 cup Furmano's Whole Kernel Golden Sweet Corn, Drained
  • 1 tablespoon Olive Oil
  • 2/3 cup Panko Bread Crumbs
  • 1/4 cup Parmigiano-Reggiano, Grated
Preparation
  1. Heat Oven to 375F. Prepare the peppers. Use a small knife to cut a wide circle around each bell pepper stem (like when carving a jack-o'-lantern) to remove the tops.
  2. Season the inside of each pepper generously with salt and pepper. Place the peppers in 9x13-inch baking dish, wedging them together as needed to fit in one layer; set aside.
  3. In a large skillet over medium heat add Olive Oil and Onion. Cook stirring often, until it begins to soften, about 3 minutes. Add Cayenne and Salt.
  4. Add Tomatoes and Tomato Paste and cook, stirring often, until Tomatoes have cooked down slightly, about 5 minutes. Add Maple Syrup and Vinegar, bring to a simmer.
  5. Simmer 8-10 minutes, until thick and fragrant. Taste and adjust seasoning. Stir in Pinto Beans and Corn and simmer another 5 minutes.
  6. Fill Peppers with Bean Mixture.
  7. Mix together Panko, Parmigiano-Reggiano and remaining Olive Oil and sprinkle over filling.
  8. Place in pan and cover with foil for thirty minutes.
  9. Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned.
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