Made with AI
Spicy Boston Bean & Bacon Jerky Stuffed Peppers
55 min 313 kcal per serving Medium
Ingredients
4 Servings
- bell peppers4 large
- cooked navy beans2 cups
- spicy Sechwan candied bacon jerky, chopped1 cup
- onion, diced1 medium
- diced tomatoes1 cup
- tomato paste2 tablespoons
- hot sauce1 tablespoon
- chili powder1 teaspoon
- smoked paprika1 teaspoon
- olive oil1 tablespoon
- salt1 teaspoon
- black pepper1 teaspoon
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
- 3
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
- 4
Stir in the chopped spicy Sechwan candied bacon jerky and cook for another 2 minutes.
- 5
Add the cooked navy beans, diced tomatoes, tomato paste, hot sauce, chili powder, smoked paprika, salt, and black pepper. Mix well and cook for 5-6 minutes, allowing the flavors to meld and the mixture to thicken slightly.
- 6
Spoon the bean and bacon jerky mixture evenly into each prepared bell pepper.
- 7
Place the stuffed peppers upright in a baking dish. Add a splash of water to the bottom of the dish to help steam the peppers.
- 8
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are slightly browned.
