The Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings give stuffed peppers an Italian flavor. It’s comfort food elevated and gluten free!
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs 35 mins |
| Additional Time: | 12 hrs |
| Total Time: | 15 hrs 55 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- ¼ pound dry black beans
- ¼ pound dry red kidney beans
- 1 cup milk
- 3 tablespoons lard
- 2 tablespoons garlic powder
- 1 tablespoon salt
- 1 tablespoon ground ancho chile pepper
- ½ tablespoon ground cumin
- 1 pinch cayenne pepper
- 1 cup shredded Oaxaca cheese
Instructions
- Cover beans with 4 inches of water and soak for at least 12 hours, or overnight.
- Place the pot with beans and water on the stove and heat to a boil. Reduce heat to medium-low and simmer until much of the water has been absorbed and beans are soft enough to mash, about 2 hours.
- Crush the beans thoroughly with a potato masher. Simmer for 1 hour more.
- Take an immersion blender to the pot and pulverize the beans until there are no visible solids left. If any water remains, simmer until it evaporates and beans are reduced to a thick paste.
- Add milk, lard, garlic powder, salt, chile pepper, cumin, and cayenne and stir to combine. Cook for 10 minutes more.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Transfer beans to a casserole dish and sprinkle with Oaxaca cheese. Cover with foil.
- Bake in the preheated oven until cheese is melted, about 20 minutes, removing foil at the 15-minute mark. Serve immediately.
- You can use cotija cheese instead, if you like.
Nutrition Facts
| Calories | 173 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 4 g |
| Sodium | 785 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |