Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
cooler.than.you, 06/07/07
Stuffed Shell Finger FoodIngredients (use vegan versions): 1 box large shell pasta
2 cans black beans drained and washed
1 bag frozen corn (white or yellow)
4 cloves garlic pressed
2 fresh cherry peppers chopped
1 cup shredded carrots (3-4 whole carrots)
1 jar your favorite salsa
your favorite shredded mozzarella or cheddar cheese alternative
1/2 cup your favorite red wine
1 teaspoon cumin
1/4 cup chili powder
1 teaspoon paprika
2 tablespoons of ground chipotle chili powder
olive oil
salt and pepper to taste
Directions:In a large pot bring water to boil for shell pasta. Follow instructions for cooking times. Drain and allow to dry and cool.
Heat a large frying pan to medium heat. Add olive oil to coat the pan and allow the oil to heat up. Add garlic, peppers, and carrots to the pan and allow them to fry for at least 1 minute. Add frozen corn and all seasonings. Let cook for about 2 minutes. Add wine to deglaze the pan. Add beans and salsa. Lower the heat to a low setting and stir occasionally for approximately 10 minutes.
Once the pasta is finished and dried, grab the inside of the end of the shell with your thumb. This part needs to stay bare to allow for it to be a finger food. Take a teaspoon and scoop the bean and corn mixture into the shell. Place the finished shells in a glass cooking pan that is covered in aluminum foil (to keep the shells form sticking to the pan). Once the pan is full lightly sprinkle your favorite shredded vegan cheese alternative and bake in an oven at 350 for only about 5-7 minutes to allow the cheese to melt.
The ends of the shells will act as a sort of handle for guests to grab and enjoy!
Let me know what you all think!!
