Stuffed Bell Peppers

Ramen is one of the most donated items in the food pantry; but what do you do with Top Ramen Noodles, besides warm them up with the season packets and eat them as soup? Today I am sharing with you another meal that uses Ramen Noodles.

Stuffed Bell Peppers

Stuffed Bell Peppers3 Large red bell Peppers, halved lengthwise and seeded
1 pkg ramen noodles, any flavor, cut into fourths (discard seasoning packets)
6 slices bacon, diced
1 cup finely chopped onion
1 tsp minced garlic
1/4 tsp black pepper
1 can cannellini beans, rinsed and drained
3/4 cup shredded Gruyere cheese
1 Tbls plus 1.5 tsp finely chopped fresh parsley

1. Preheat oven to 450 degrees. Place bell peppers, cut sided up in 9×13 baking pan

2. Cook noodles in boiling water in large saucepan over medium heat 2 minutes. Drain and rinse with cold water until cool. Transfer to large bowl.

3. Heat large nonstick skillet over medium-high heat. Add bacon; cook 6-7 minutes or until crisp and browned. Transfer to paper towel -lined plate with slotted spoon. Drain and discard all but 2 teaspoons drippings from the skillet. Add onion to skillet; cook 5 minutes or until softened. Ad garlic and black pepper; cook and stir 30 seconds. Transfer to bowl with noodles; stir in beans, cheese and bacon.

4. Stuff bean mixture evenly inside bell peppers. Bake 30 minutes or until filling is heated through and bell peppers are softened. Sprinkle evenly with parsley.

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