Vegetarian Stuffed Peppers

Home Cooking November 1994, p. 27

4 green peppers

1 (15- or 16-ounce) can red kidney beans, drained

1 (10-ounce) package frozen chopped broccoli, thawed

¼ pound (1 cup) Monterey Jack cheese, shredded

1 (11-ounce) can condensed tomato bisque

½ cup milk

Cut each pepper in half lengthwise; remove seeds and stems. In a large skillet, in ½ inch of water, place pepper-halves, cut side up. Heat to boiling over high heat. Reduce heat to low; cover and simmer 8 minutes.

They get a lot less green but a lot more pliable.

In a bowl, combine kidney beans, chopped broccoli and cheese. Mix well. 

Such good stuff! This might make a nice little salad all on its own.

Remove peppers from skillet; drain. Fill each pepper half with some bean mixture.

Discard water from skillet. In same skillet, stir undiluted tomato bisque and milk until blended. Place stuffed peppers in skillet. 

As you can see I had to split this over two skillets. I have no idea how the recipe author fit eight peppers into one.

Over high heat, bring to boiling. Reduce heat to low; cover and simmer for 10-15 minutes until vegetables are tender.

BTW, that bisque/milk combination is LIT. We wished there was more of it.

My Rating: 4/5 "I'd never had stuffed peppers before and I enjoyed them more than I thought I would. The cheesy broccoli aspect of this is especially nice. The best part is that they're incredibly filling for all they're so low-cal, so they're a great diet food that doesn't make you feel like you're dieting."