Cream Cheese and Red Bean-Stuffed Bell Peppers With Tomato Sauce

  • Difficulty: Medium
  • 50 minutes
  • 3 servings

Oven-baked vegetables are sooo delicious! Over 400ºF, it’s usually roasting and they are equally delicious. However, this threshold is not set în stone. What is certain is that you can fill those baked bell peppers with a mixture made with red beans and cream cheese and then serve everything topped with a tomato sauce. Smoking delicious!

Ingredients Needed for Cream Cheese and Red Bean-Stuffed Bell Peppers With Tomato Sauce

3 green bell peppers
6 garlic cloves
1 onion, sliced
3 tomatoes, halved
2 jalapenos
1 tablespoon olive oil
1 onion, minced
2-3 garlic cloves minced
1 teaspoon chili flakes
1 teaspoon salt
1 teaspoon basil
6 ounces tomato paste
1/2 cup water
7 ounces cream cheese
1 teaspoon oregano
1 teaspoon Cajun seasoning
7 ounces canned red beans

How to Cook Cream Cheese and Red Bean-Stuffed Bell Peppers With Tomato Sauce

  1. Line a baking tray with aluminum foil and place on it the bell peppers, whole garlic cloves, sliced onion, tomatoes, and jalapenos.
  2. Bake for 25 minutes at 360ºF/180ºC.
  3. Heat the olive oil in a pan over low heat and add the minced onion. Cook and stir until tender.
  4. Stir in the minced garlic, chili flakes, salt, and basil.
  5. Add the tomato paste. Cook and stir until it sizzles, then add the water, and cook some more, until reduced.
  6. Add the cream cheese to a bowl and season it with oregano and Cajun seasoning. Also, mix in the red beans.
  7. Transfer the oven-baked veggies to a heat-proof pan, taking care to place the bell peppers on top.
  8. Make a cut along each bell pepper, then fill them with the creamy red bean mixture.
  9. Pour the tomato sauce on top of everything and slide it into the oven for 10 more minutes at 360ºF/180ºC.

Leave a Reply

Your email address will not be published. Required fields are marked *