Recipe by threeovens
This is an inexpensive recipe, made entirely on the stove top. Italian frying peppers, or cubanelles, are stuffed with beans and cheddar cheese and smothered in a tangy tomato sauce. Serve with rice or pasta of your choice.
- 1 (15 ounce) can kidney beans, drained and rinsed
- 4 ounces cheddar cheese, shredded
- 1 tablespoon dried onion, minced
- 8 ounces tomato sauce, divided
- 1⁄4 cup vegetable broth or 1⁄4 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared mustard
- 1 teaspoon brown sugar
- 1 teaspoon white vinegar
- 4 cubanelle peppers (or 4 Italian frying peppers)
- kosher salt & freshly ground black pepper
- 2 tablespoons olive oil, divided
Directions See How It's Made
- Drain and rinse beans; place in a mixing bowl and lightly mash with a fork so they are still chunky.
- Stir in cheese, dried onions, and 2 tablespoons tomato sauce (just enough to moisten) and set aside.
- In a saucepan, over medium low heat, combine remaining tomato sauce, vegetable or beef broth, Worcestershire sauce, mustard, brown sugar and vinegar; cover, reduce heat to low, and simmer while preparing peppers.
- Slice peppers lengthwise, leaving stems intact, but removing seeds and membranes.
- Stuff each half with bean mixture and season with salt and pepper.
- Heat a skillet with one tablespoon oil, over medium high heat, and place stuffed peppers, in batches, stuffing side down and cook 5 minutes.
- Flip peppers, and cook until peppers are browned, about 5 minutes; repeat with remaining peppers adding oil as needed.
- Pour sauce over peppers to serve; season with additional salt and pepper, if desired.