2-minute Pepper Pockets
1 can (16 ounce) vegetarian baked beans (I recommend Bush or Heinz)
3/4 cup quick oats
3/4 cup cooked squash
3 or 4 fresh bell peppers
1. Combine beans, oats, and squash in microwavable container with a splash of water to thin.
2. Microwave on high about 3 minutes, stirring once. Meanwhile, cut out the stems of the peppers, and slice them along the creases so that the lobes on the bottom are intact (you should have 3 or 4 pockets for each pepper) and seed them.
3. When the bean mixture is hot, spoon into pepper pieces, and eat with your hands.
The cool crunch of the peppers balanced the sweet smoothness of the beans, and the squash added a nice texture (plus, I had it leftover from another recipe!). Also, since I cook for myself, I just used one pepper and saved the rest of the filling for later. Virtually fat free, vegan, and very high fiber. A very filling, very tasty, and complete meal!
Source of recipe: I threw this together today for lunch, but its so easy & worked so well, I thought I'd share!