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Have you tried this recipe yet? This is by far one of my favorite recipes I’ve posted. This White Bean Stuffed Peppers meal is so easy to make and is SO good for you! You all know my love for beans. Beans are an affordable protein source that are good for you! I’ve said this before, but I have a bean stockpile and while I will give you any food from my pantry, I will intentionally forget to give you my canned beans! I like them that much.
This recipe’s main ingredients are peppers (you can use any colored peppers), white beans and chicken. There is no gluten in this recipe so it is a perfect meal for people with gluten intolerance or celiac. **Just make sure you check your spices to insure they are gluten free. Some spices are “contaminated” in the factories in which they are made. And, if you are a vegetarian, you can very easily omit the chicken. I’ve had this recipe without chicken and it is just as good!
From a frugality standpoint, if you purchase peppers that are on sale, you should be able to get two green peppers for under $2.50 (red, yellow and orange peppers are typically more pricey – but worth it from a flavor standpoint). Canned beans are usually between $0.75 and $0.99 when on sale and chicken should be around $2.49/lb (or less if you purchase a whole bird)! (Gone are the days when boneless skinless chicken breasts are on sale $1.99/lb!) You could use also use rotisserie chicken or leftover chicken! And again, if you omit the chicken, you will still have plenty of flavor and you will save a bit of money!
White Bean Stuffed Peppers Recipe
Ingredients
2 tsp EVOO
1 onion, chopped
3-4 garlic cloves, minced
½ red bell pepper, diced
¼ – 1/3 cup cilantro
4-5 bell peppers (any color – I use orange, red and yellow), seeded and halved
2 cups cooked chicken, diced (I’ve used rotisserie as well as breast)
½ – 1 tsp cumin
½ tsp of adobo seasoning
1 15.5 oz can white beans, rinsed and drained
½ cup shredded cheddar cheese
Directions
1. Preheat oven to 350 degrees.
2. Heat oil, then sauté onion in EVOO for 2 minutes
3. Add in garlic, parsley and red pepper and sauté for another 2-3 minutes.
4. Add chicken and seasonings to taste (cumin, adobo, salt and pepper).
5. Add beans and 1½ cups of water then simmer for 10 minutes until sauce thickens.
6. Place peppers (seeded and halved) in a 9×13 baking dish with a little water in the bottom to prevent burning.
7. Fill each pepper with bean mixture.
8. Place foil on top of dish and bake for 30 minutes at 350 degrees.
9. After 30 minutes, remove foil, add a sprinkle of cheese to each pepper, and bake another 5 minutes.
10. Enjoy!
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Thanks for coming to Addicted to Saving! Here’s a little bit about me so you can know who’s behind all these posts!
My name is Liza and I began my money-saving journey in the Spring of 2009 as a way to stretch a limited household income. I had lost my job and my hubby was self-employed. I launched Addicted to Saving in November of 2009 and it has grown by leaps and bounds. Since then, my hubby and I have struggled with the ups and downs of two failed adoptions and are now LOVING being parents to our little man Asher who we brought home from Ethiopia in August of 2013. I feel incredibly blessed to be able to help you save money. My goal is that you will have FUN and become empowered to save more and more money each week..
Hi Liza – Is the ingredient cilantro or parsley? I made it with cilantro and it’s very good but just wondering if I used the right ingredient.
Thanks
Hi Judy! I’ve made it with cilantro! However, if you don’t like cilantro, you could easily omit it or use less or try using a little parsley? It’s a versatile recipe you can adjust it to your preference 🙂