Dirty Beans And Rice Stuffed Peppers Recipes

DIRTY BEANS AND RICE

Dirty Beans and Rice image

Make and share this Dirty Beans and Rice recipe from Food.com.

Provided by Kiley M.

Categories < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1/2 white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 andouille sausages
1 cup cooked white rice
2 tablespoons cajun seasoning
1 teaspoon garlic salt
3 garlic cloves, minced
1 cup tomato sauce
1/2 cup diced tomato
2 cups chicken broth
2 (15 ounce) cans red beans
10 sprigs cilantro
1 cup sharp cheddar cheese, shredded

Steps:

Heat olive oil in a large pan over medium high heat. Saute onion, bell peppers, garlic, and andouille sausages (cut up) for about 5 minutes or until softened.
Add the rice, cajun seasoning, and garlic salt stirring until rice is slightly browned, about 2 minutes.
Pour in tomato sauce, tomatoes, and chicken broth and stir until combined. Bring mixture to a sight boil. Add beans and stir, then reduce mixture to low.
Cover pan and cook about 18-20 minutes. Stir to fluff the rice. Let cool 2-3 minutes.
Garnish with freshly chopped cilantro and cheese. Enjoy!

DIRTY RICE STUFFED PEPPERS

Dirty Rice Stuffed Peppers image

Called dirty rice because the ground meat gives it a dirty color, the flavorful Cajun rice filling is a delicious twist on the usual stuffed peppers.

Provided by Sue L

Categories Other Main Dishes

Time 1h

Number Of Ingredients 19

Ingredients

4 bell peppers
1/4 c water
1/2 c chopped onion
2 Tbsp olive oil
4 oz fresh andouile sausage or other pork sausage
4 oz ground beef
1 Tbsp minced garlic
1 tsp dried thyme
1/2 c chopped celery
1 Tbsp powdered chicken bouillon
1 Tbsp tony chachere's salt-free cajun seasoning
1 tsp black pepper
1/4 tsp bay leaf powder
1/2 c water
1 Tbsp worcestershire sauce
1 Tbsp tomato paste
tabasco sauce to taste
1 c cold leftover steamed white rice, crumbled
1/4 c shredded parmesan cheese

Steps:

1. Cut caps off the peppers and remove seeds. Cut the extra pepper away from the stems and chop that part up.
2. Place the peppers upside down in a square glass baking dish with the 1/4 cup water, cover with plastic wrap and microwave on high for 8 minutes.
3. Drain the peppers and turn right side up.
4. Preheat the oven to 375F.
5. Brown the meats in a nonstick skillet with the garlic and thyme; drain excess fat.
6. Add the chopped bits of peppers with the onion and celery to the pan and cook until tender.
7. Add spices and bouillon when the veggies are tender and mix well.
8. Add the half cup of water along with the Worcestershire sauce, Tabasco and tomato paste, mixing well and cooking until the liquid evaporates, then stir in the cold crumbled rice.
9. Fill peppers with the rice/meat mixture and sprinkle tops with the Parm. If the peppers have too much space around them, I crumple some foil to fill that so they don't turn over and spill the filling while they bake.
10. Bake for 25 minutes or until the cheese is melted, lightly browned and they are heated through.

SIMPLE BEANS AND RICE STUFFED BELL PEPPERS

Simple Beans and Rice Stuffed Bell Peppers image

I wanted to make stuffed peppers at the cottage without taking a lot of ingredients and came up with this. Great for lunch or as a side dish and easily doubled. Meatless.

Provided by Cookin-jo

Categories Lunch/Snacks

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 4

Ingredients

2 large red peppers or 3 medium red peppers
1 (198 g) package black bean and rice mix (such as Zatarain's)
2/3 cup old cheddar cheese, grated
1 (10 ounce) can condensed tomato soup

Steps:

Prepare beans and rice according to package directions. Let stand until most of the liquid is absorbed.
Preheat oven to 350 degrees.
Wash and dry peppers. Slice off the stem end and remove membrane and seeds.
Stuff each pepper halfway with beans and rice, sprinkle in 1/4 of the cheese, fill to the top with beans and rice and sprinkle in another 1/4 of the cheese. Press with the back of a spoon as you fill to compact. Replace the stem ends onto the peppers.
Stand up in an ovenproof baking dish and spoon tomato soup over. Do not reconstitute the soup.
Bake for 40 - 50 minutes, until peppers are tender.
Note: Not a big deal if the peppers won't stand up. Use a couple of toothpicks to hold the stem "lid" in place.
Prep time doesn't include time to make the beans and rice - 25 minutes.

Nutrition Facts : Calories 305.1, Fat 15.9, SaturatedFat 9.8, Cholesterol 46.2, Sodium 1058.1, Carbohydrate 29.5, Fiber 5, Sugar 18.6, Protein 14.9

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