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Prep Time 0:15

Cook Time 0:20

These stuffed peppers are an excellent way to eat a fair amount of protein and vegetables without feeling over-stuffed (which is ironic, given that they are called “stuffed peppers”…). They’re easy to make, pretty to look at, and most importantly, extremely tasty. Serve alongside a pretty summer salad and a starch.

• Ingredients
• 2 large green bell peppers $1.50
• 1 can black beans, rinsed and drained $1
• 2 fully-cooked chicken sausages, any flavor (I used mango), chopped $4
• 1 small bunch cilantro, chopped $1
• 1/2 small white onion, chopped $0.50
• 3 cloves garlic, minced Pantry
• 1 Roma tomato, chopped $0.50
• 1 cup broccoli florets $1
• 1/4 cup pepper jack cheese, shredded $2
• 1 tbsp olive oil Pantry
• salt and pepper to taste Pantry

Total Cost of Ingredients $12.50

Directions.

Preheat oven to 400 degrees F.

Heat olive oil in a large frying pan over medium-high heat. Add onions and garlic and cook until translucent. Add sausage and cook for 1-2 minutes. Add broccoli, tomato, cilantro, and black beans. Season well with salt and pepper. Cook for 1-2 minutes, stirring frequently, or until the broccoli is slightly softened.

Cut the peppers in half, lengthwise and remove the seeds and inner veins, being careful to keep the peppers intact. Fill each pepper half with the chicken-bean-vegetable mixture and top with a sprinkle of cheese. Bake for 15-20 minutes or until the cheese is bubbly and the peppers are cooked.

Serves 2.