A meatless stuffed bell pepper, filled with Mexican corn, jalapenos, spices, Bush's® baked beans, and topped with pepper jack cheese. #sponsored #DoneThis [Image]Hi everyone and Happy Friday!!!! Today I have a quick and easy meatless meal to share with y'all. Are you a fan of stuffed peppers? I grew up eating my moms traditional stuffed peppers, with rice, meat, and a yummy tomato sauce smothered on top. 
I recently made these Baked Bean Stuffed Peppers, filled with Mexican corn, jalapenos, spices, and Bush's Baked Vegetarian Beans. These meatless stuffed peppers were so delicious, that I didn't even miss the meat. We don't usually eat too many meatless meals at our house, but a few here and there is always a nice change.
[Image]The first time I had these stuffed peppers was about 2 years ago on a summer blogging trip to Bentonville, Ar. It was definitely love at first bite, and I had to find out how they were made. I headed over to the grilling demonstration and chatted with who was preparing these delicious peppers, because I had to have the recipe. 

To my surprise it was a Bush's representative who explained how to make these easy stuffed peppers. I couldn't wait to get home and recreate this wonderful dish. The original cooking method for these peppers is to grill them, but they're just as good baked in the oven. I added a note at the end of this post to include the grilled version just in case you would like to give it a try. Grilling the peppers gives the baked beans a nice smokey flavor.
[Image]You can use any variety of Bush's® Baked Beans for this recipe. I used Bush's Vegetarian beans, but any of the baked bean varieties will work.  If you want to heat things up a bit try Bush's® Sweet Heat Beans, they're the perfect combination of sweet and spicy.  I've had a tasty summer playing around with all of Bush's different baked bean varieties, and coming up with new recipes. 
Sometimes it's nice to go a little out of your comfort zone and try something new. I have to say there's a lot more to canned baked beans then just serving them as a side dish. Lets get started and I'll show you how to make these easy baked bean stuffed peppers. 
[Image]Start by cutting each pepper in half lengthwise and remove the seeds and membranes. Place halves cut side up into a 13 x 8 inch baking pan or similar. In a medium size bowl add the baked beans, mexicorn, onion, garlic, cumin, jalapenos, cilantro, salt and pepper. Lightly mix to combine. 
[Image]Spoon about 1/4 cup filling into each pepper half. Pour one cup water into the pan surrounding the peppers. Cover pan tightly with foil and bake at 350 degrees for 45 - 50 minutes or until the peppers are soft. Remove pan from oven. Sprinkle shredded cheese on top of each pepper and return the baking pan to the oven for 5 minutes or until the cheese is melted. 
[Image]Serve these delicious stuffed peppers with a garden salad and a wedge of cornbread.  I hope you enjoy these as much as we did. 



Baked Bean Stuffed Peppers 

Ingredients:
5 - large green bell peppers
1 - 8 ounce can bush's baked beans (any variety)
1 - 11 ounce can Mexican Style Corn (Mexicorn), drained 
1/4 - cup onion, finely chopped
1 - clove garlic, minced
1/4 - teaspoon of cumin
2 - fresh jalapenos, chopped
1/4 - cup cilantro, chopped
salt and pepper, to taste 
6 - ounces pepper jack cheese, shredded 

Directions:
1. Cut peppers lengthwise in half and remove the seeds leaving stem on. Place halves cut side up into a 13 x 8 inch baking pan or similar.

3. In a medium size bowl, add the baked beans, mexicorn, onion, garlic, cumin, jalapenos, cilantro, salt and pepper. Lightly mix to combine.

3. Spoon about 1/4 cup filling into each pepper half. Pour one cup water into the pan surrounding the peppers.

4. Cover the pan tightly with foil and bake at 350 degrees for 45 - 50 minutes or until the peppers are soft.

5. Remove pan from oven. Sprinkle shredded cheese on top of each pepper and return the baking pan to the oven for 5 minutes or until the cheese is melted.  

Servings: 5  

Grilled Version: Cut each bell pepper in half, remove seeds and membranes. Mix the filling ingredients together, and spoon 1/4 cup filling into each bell pepper. Place the stuffed peppers cut side up in a large cast iron skillet, place the pan on the grill at indirect heat and cook at 275-300 degrees for 40-45 minutes or until peppers are soft and cooked. Top with shredded cheese and return peppers on the grill until the cheese melts. 

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Check out my Barbecue Pulled Pork Spaghetti  for an easy skillet meal made with spaghetti, pulled pork, barbecue sauce, and Bush's Brown Sugar Hickory Baked Beans.
[Image]If you love casseroles this Barbecue Chicken Cornbread Casserole is a wonderful choice. This casserole starts with a cornbread bottom, and is topped with rotisserie chicken, barbecue sauce, Mexican corn, and Bush's new Sweet Heat Beans!  

For even more ways to use Bush's® Baked Beans, stop by Done This with Beans and see Chef Jeffrey Saad's take on some tasty new dishes. 

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