My husband and I love to cook for our family and I always wanted to share some Thanksgiving recipes with the rest of the family.
This year, I also wanted to try some recipes that we made for my friends, but had never shared with anyone else.
We got to thinking about Thanksgiving dinner and decided to make some stuffed peppers, stuffed onions and canned beans.
I was surprised to find that I could make all of these dishes in under an hour and a half, but I couldn’t make them all in the same day.
So, I figured I’d share some of my favorite Thanksgiving dinner recipes that I found on Pinterest, and hopefully they will inspire you to try this recipe as well.
For the stuffed peppers I used cilantro and jalapeno.
You can use any variety of peppers, but you may want to try adding in some cilantro for a little more flavor.
If you’re looking for a recipe for stuffed onions, you could use anything from cilantro to sweet peppers.
I’ve found that my husband really likes the sweet and spicy flavor of onion, so we used a few different onions in this recipe.
If you’re going to use onions, I recommend using some of the onions that are slightly sweeter than your normal onions.
This recipe makes about 12 to 14 peppers, and I like to split them up into smaller pieces so that we can eat them all at once.
I made about 12 peppers and they all turned out pretty good.
For the canned beans, I used black beans, which are very low in carbs and protein.
You can buy whole black beans at the grocery store, but if you can’t find them, you can buy a little bit of them in the store.
The beans can also be used to make your own lentil stew, or add to a rice pudding or stews for a more traditional meal.
You could also add a few cloves of garlic to the beans, but don’t worry, I found that it did not affect the flavor of the peppers.
The finished stuffed peppers were a little on the spicy side, so I decided to add some of those pepper powder packets to my recipe.
I used them to flavor the pepper sauce.
Ingredients: 3 tablespoons of the spicy homemade chili powder, or 1 1/2 teaspoons of hot sauce, or about 1/4 cup of the cilantro, jalapeño or any other spicy flavorings that you like.
1 1 1 / 2 cups of black beans (I used about 1 1⁄ 2 cups) 1 teaspoon of red pepper flakes 1 tablespoon of kosher salt 1/8 teaspoon of black pepper powder (I also added a little pepper powder to my homemade chili sauce) 1 cup of lentils or 1 cup diced tomatoes, about 1 cup, if using canned beans You could substitute 1 cup or so of shredded cabbage or green beans for the lentils if you prefer.
You also can use cooked chickpeas if you like, but be sure to get the freshest beans possible.
Place the canned and diced beans in a large pot.
Bring to a boil and then reduce the heat to low.
Cook until the beans are soft and the chili powder is dissolved.
Remove from the heat and let the beans rest for about 5 minutes.
Add the hot sauce to the pot and stir until the sauce is incorporated.
Serve warm with a little salt to taste.