Bell Pepper Kidney Beans And Mushrooms Recipes

MEATY MUSHROOM CHILI

Steps:

• In a large skillet or dutch oven, combine the ground beef and chopped mushrooms and cook over medium-high heat until meat is browned and no longer pink. Drain off any fat and transfer the meat to a bowl.
• Add the chopped bacon to the same skillet or dutch oven and cook until crispy, then transfer to the bowl with the meat and mushrooms using a slotted spoon adn drain all but 2 tablespoons of the bacon fat.
• Add the onion, pepper, garlic, and jalapeno to the bacon fat in the skillet or dutch oven and cook over medium heat, stirring occasionally, until the onions soften and begin to turn translucent, about 5 minutes. Stir in the seasonings and spices until evenly distributed.
• Return the meat and mushrooms back to the dutch oven (if using) or transfer everything to a slow cooker and add the diced tomatoes, tomato sauce, kidney beans, pinto beans, and broth. If finishing on the stovetop, bring to a boil, then reduce heat to medium-low and simmer, covered for 2 hours. If using the slow cooker, cook on low for 7 to 8 hours or on high for 3 to 4 hours.
• Serve garnished with sour cream, grated cheddar cheese, diced avocado, jalapeno slices, and corn chips.

OUR 35+ BEST KIDNEY BEAN RECIPES (+SUMMER KIDNEY BEAN SALAD)

Steps:

• Toss all ingredients together.
• Mix dressing.

BELL PEPPER, KIDNEY BEANS, AND MUSHROOMS

Steps:

• In a 12" pan, saute garlic in oil for 1 minute.
• Add mushrooms and saute until golden brown.
• Remove mushrooms from pan, add bell pepper and saute until cooked but still firm.
• Combine mushrooms, salt, and kidney beans with bell pepper in pan.
• Bring mixture to a boil, simmer briefly, then serve.

WHITE BEAN AND MUSHROOM STUFFED BELL PEPPERS

Steps:

• Heat oven to 375 degrees. Slice off top of each pepper and discard. Remove veins and seeds from each pepper cavity.
• In a large skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic; cook, stirring, for 3 minutes. Add mushrooms and increase heat to medium-high. Cook until mushrooms are golden, about 8 minutes. Stir in the beans, basil, salt and pepper. Cook for 5 minutes. Stir in stock and bring to a simmer. Taste and adjust seasoning.
• In a small bowl, combine bread crumbs, cheese and remaining 1 1/2 tablespoons oil.
• Fill each pepper with bean mixture and arrange in a 9-by-13-inch casserole dish. Add 2 tablespoons water to dish. Top each pepper with bread crumb mixture. Bake until peppers are very tender and topping is golden, about 45 minutes.