Chuckwagon style
Preheat oven to 375o
Open each pack of Riblets(leave frozen) and set aside.On a double thickness of heavy-duty foil (about 17 in. x 12 in.),place potatoes first and salt and pepper.Next, remove Riblets from plastic and add Riblets, peppers,onion and pour beans over mixture. Fold and crimp edges tightly.Bake on an ungreased cookie sheet for about 30 minutes (cooking times may vary) or until potatoes are tender. Top with half cup Daiya cheddar if desired.
- 1 box Morningstar Riblets
- 1 jalapeno pepper, minced (optional)
- 2 potatoes, sliced 1/8" thick
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 green pepper, cut into rings
- 4 slices red onion
- 2 cups vegetarian baked beans
Preheat oven to 375o
Open each pack of Riblets(leave frozen) and set aside.On a double thickness of heavy-duty foil (about 17 in. x 12 in.),place potatoes first and salt and pepper.Next, remove Riblets from plastic and add Riblets, peppers,onion and pour beans over mixture. Fold and crimp edges tightly.Bake on an ungreased cookie sheet for about 30 minutes (cooking times may vary) or until potatoes are tender. Top with half cup Daiya cheddar if desired.
