Limas In Pepper Boats
Limas In Pepper Boats features tender green peppers filled with a savory lima bean and tomato mixture, topped with cheese and crunchy crumbs. This hearty, flavorful dish combines fresh vegetables, cheesy richness, and a hint of spice, making it perfect for family dinners or entertaining guests who enjoy comfort food with a twist.
Ingredients
Instructions
- Cut the green bell peppers in half lengthwise and remove the seeds.
- Parboil the pepper halves for 5 minutes, then drain.
- Brown the minced onion in 2 teaspoons of fat.
- Add strained tomatoes, cayenne pepper, salt, and cooked limas to the onion. Simmer for 20 minutes. Remove from heat.
- Add grated cheese to the lima mixture.
- Fill each pepper half with the lima mixture.
- Sprinkle the filled peppers with buttered cracker crumbs.
- Place the peppers in a shallow pan with 1/2 inch of hot water.
- Bake in a moderate oven for 20 to 30 minutes until heated through and golden on top.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or swapping the cayenne for a hotter pepper. If you prefer a creamier texture, mix in a bit of sour cream or cream cheese with the cheese. You can also use other types of cheese, such as mozzarella or pepper jack, for different flavors. Make sure not to overcook the peppers during parboiling to maintain their shape.
Serving Suggestions
These stuffed peppers make a hearty main dish and pair well with a simple green salad or some roasted vegetables for a complete meal. You can also serve them alongside quinoa or rice for added texture. For a comforting side, consider serving with Broccoli Divine for a balanced vegetarian meal. Garnish with fresh herbs like parsley or cilantro for an extra pop of flavor.
Storage & Reheating
Leftover Limas in Pepper Boats can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave them, covered, for quick reheating, but the oven will help retain the crispiness of the cracker crumbs.
Nutrition & Diet Analysis (per serving)
Each serving of Limas In Pepper Boats contains roughly 526 calories, with 6g protein, 30g carbohydrates, and 45g fat. It is an excellent source of vitamin C (51% of the Daily Value), vitamin A (49% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1562mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pepper for this recipe?
Yes, you can use other types of peppers such as poblano or even sweet red peppers for a different flavor profile. Just keep in mind that the cooking time may vary slightly depending on the pepper's size and thickness.
How can I make this recipe vegan?
To make Limas in Pepper Boats vegan, substitute the butter with a plant-based alternative and use vegan cheese or omit it altogether. You could also enhance the flavor with nutritional yeast for a cheesy taste without dairy.
What can I do with leftovers?
Leftovers can be creatively repurposed into a delicious quesadilla or mixed into a grain bowl. Simply chop the peppers and combine them with your favorite grains, beans, and sauces for a quick meal. They can also be blended into a soup for a comforting dish.
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).