Stuffed Green Peppers

By Hklbrries

Ingredients

• 8 large green peppers
• 1 large onion, chopped
• 6 medium-size tomatoes, chopped
• 1 tbsp vegetable oil
• 3 cups canned pinto beans, well drained
• 12 ounces Monterey Jack cheese
• 2 tbsp parsley, minced
• 1 clove garlic, minced
• 1/4 tsp basil leaf
• 1/4 tsp oregano leaf
• 1 tsp salt
• 1/4 tsp pepper

Details

Servings 8

Preparation

Step 1

Wash peppers; cut slice off top; remove seeds and membranes. Parboil in boiling, salted water for 3 minutes; drain well. Saute onion and tomatoes in oil 3 minutes. Remove from heat. Add remaining ingredients; mix thoroughly. Stand peppers close together in baking pan; fill with bean-cheese mixture. Cover pan; bake at 325 F for 30 minutes.