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Beano’s “Be Natural” Virtual Cook-Off

by Nicole on September 3, 2013


Beano® contains a natural enzyme that helps prevent gas before it starts. It works with your body’s digestion to break down complex carbohydrates found in gassy foods, making them more digestible. Beano® enables you to enjoy your favorite healthy foods. Beano® comes in three varieties: Beano® Tablets, Beano® Meltaways and Beano® To Go. Beano® tablets are available in the antacid section of supermarkets, pharmacies, mass merchandising outlets and health food stores across the country. Beano® is also available in outlets like Sam’s Club and Costco. For more information visit

I am excited to announce I am participating in the Beano Be Natural Virtual Cook-Off! I was given a big list of gas-inducing ingredients and chose at least 5 of them to be a part of the recipe I submitted.

Here is the recipe I submitted for Vegetarian Stuffed Peppers with Corn Sauce! I’ll let you know when and where to vote in a future post!

Vegetarian Stuffed Peppers with Corn Sauce

Vegetarian Stuffed Peppers with Corn Sauce


  • 2 cups cooked Quick Cook Barley
  • 6 ears of roasted corn, cut off the cob
  • 1 medium onion, small dice
  • 2 tbsp. chopped fresh parsley
  • 2 tbsp. chopped fresh cilantro
  • 2 yellow peppers
  • 2 red peppers
  • 1 can black beans, drained
  • 1 can pinto beans, drained
  • 1 can red kidney beans, drained
  • 1 cup heavy whipping cream
  • 2 tbsp. chopped fresh garlic
  • salt
  • pepper
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • vegetable oil, as needed
  • 1 cup shredded Mexican cheese


  1. In blender, blend corn and cream until sauce consistency.
  2. Add salt and pepper to taste.
  3. Cut off tops of peppers and rub peppers with vegetable oil and season with salt and pepper. Bake in 350 oven for 15 minutes.
  4. In large pan, saute onions and garlic until translucent.
  5. Add black beans, red kidney beans, pinto beans, cumin, chili powder, half of the chopped parsley and half of the chopped cilantro.
  6. On medium heat cook until warmed through.
  7. Add cooked barley and remove from heat.
  8. Season with salt and pepper.
  9. Stuff peppers with bean mixture to the top.
  10. Sprinkle cheese on top of each pepper.
  11. Place on cookie sheet in 350 oven and bake for 10 minutes until cheese is melted.
  12. On plate, pour corn sauce and top with peppers.
  13. Sprinkle remaining chopped parsley and cilantro.

I am participating in a sponsored campaign for Beano®. I received promotional items and Beano® products in exchange for my participation. The opinions stated here are my own.

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{ 3 comments… read them below or add one }

1 christina moore September 3, 2013 at 9:02 am

I love the recipe, sounds great , good luck

2 Charlene Kuser September 9, 2013 at 7:50 pm

I have been looking for another good recipe for Stuffed Peppers and I found it.This recipe sounds
delicious.We are just getting tired of the same ones I cook over and over.

3 Jeni Mitchell October 13, 2013 at 2:53 pm

These look and sound so yummy! I think I’ll be making them soon. Thanks much for sharing this recipe.

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