Baked Bean Stuffed Peppers
Baked bean stuffed peppers offer a hearty, flavorful meal with savory beef, sweet beans, and crispy onion topping, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Remove seeds and stems from the peppers.
- Parboil peppers in boiling water for 5 minutes, then drain and cool.
- Brown and cook the ground beef in a skillet.
- Drain excess grease from the cooked beef.
- Stir in the pork and beans, half of the French fried onion rings, catsup, and mustard into the beef.
- Spoon the mixture into the prepared peppers.
- Place the stuffed peppers in a greased shallow baking pan.
- Bake at 350°F for 20 minutes.
- Add the remaining French fried onion rings on top of the peppers.
- Bake for an additional 10 minutes or until onions are hot and crisp.
Tips & Substitutions
For added flavor, consider using ground turkey or chicken as a substitute for ground beef. You can also add diced onions or bell peppers to the beef mixture for extra texture. If you're looking for a vegetarian option, replace the meat with sautéed mushrooms and add some black beans. Adjust the seasonings to your preference, and feel free to experiment with different types of beans.
Serving Suggestions
These baked bean stuffed peppers make a hearty main dish and pair well with a simple side salad or garlic bread. For a complete meal, consider serving them alongside a bowl of Snowy Day Soup for a comforting touch. You could also serve them with a dollop of sour cream or guacamole for added creaminess.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual portions for about 2-3 minutes, but the oven will help maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Bean Stuffed Peppers contains roughly 1315 calories, with 9g protein, 46g carbohydrates, and 123g fat. It is an excellent source of vitamin C (98% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1200mg per serving (52% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers ahead of time. Assemble them and store them in the refrigerator for up to 24 hours before baking. Just be sure to cover them tightly with plastic wrap to prevent drying out. Bake them just before serving for the best texture.
What other fillings can I use for stuffed peppers?
You can get creative with your fillings! Quinoa, rice, or couscous mixed with vegetables and cheese can be delicious alternatives. For a twist, try adding some Italian sausage or a mix of different beans for a protein-packed version. The possibilities are endless.
How do I know when the peppers are done cooking?
The stuffed peppers are done when they are tender and the filling is heated through. You can check by inserting a fork into the pepper; it should pierce easily. The top should also be golden brown and crispy from the French fried onion rings for the best flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).