White Bean and Mushroom Stuffed Bell Peppers
Updated March 28, 2017
- Total Time
- About 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 large or 6 small red, yellow and/or green bell peppers
3 ½ tablespoons extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 ounces sliced white mushrooms (about 1 cup)
2 15-ounce cans cannellini beans, drained
5 tablespoons fresh chopped basil
¾ teaspoon kosher salt, more to taste
¾ teaspoon freshly ground black pepper
½ cup chicken or vegetable broth
½ cup panko (Japanese bread crumbs)
¼ cup finely grated Parmesan
Nutritional analysis per serving
79 grams carbs; 8 milligrams cholesterol; 596 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 20 grams fat; 17 grams fiber; 1264 milligrams sodium; 28 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Slice off top of each pepper and discard. Remove veins and seeds from each pepper cavity.
- Step 2
In a large skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic; cook, stirring, for 3 minutes. Add mushrooms and increase heat to medium-high. Cook until mushrooms are golden, about 8 minutes. Stir in the beans, basil, salt and pepper. Cook for 5 minutes. Stir in stock and bring to a simmer. Taste and adjust seasoning.
- Step 3
In a small bowl, combine bread crumbs, cheese and remaining 1 ½ tablespoons oil.
- Step 4
Fill each pepper with bean mixture and arrange in a 9-by-13-inch casserole dish. Add 2 tablespoons water to dish. Top each pepper with bread crumb mixture. Bake until peppers are very tender and topping is golden, about 45 minutes.
Private Notes
Comments
Very tasty!
The ingredients as listed will stuff 4 or even 5 large peppers.
Excellent idea; needs tuning. Stuffing a little mushy, so cut pepper in half lengthwise to increase ratio of crunchy topping to stuffing. For 2 peppers (4 halves), used: 1 T 1t olive oil, 1c drained beans, 1/2 yellow onion, 4 garlic cloves, 4oz mushrooms, 1/4c basil, s&p, 1.5 tsp hot sauce, 1/4c broth, 1/4c panko, 1oz cheese. If make again, will double amt of mushrooms to improve stuffing texture add flavor. As made 206cal per half; each of us were full after eating 1.5 halves.
Nice change from ground meat versions. Had leftover roast beef so replaced 1 can of beans with chunks of roast beef. As suggested in another review, cut the peppers lengthwise to allow more area for topping. Cooked them for 20 minutes at 350 before stuffing. Used 2-3x more mushrooms, 2-3x the garlic, and more basil. Added a 6 ounce bag of spinach and generous squirt of sriracha with the broth. Added a squeeze of lemon juice just before stuffing the peppers.
Excellent idea; needs tuning. Stuffing a little mushy, so cut pepper in half lengthwise to increase ratio of crunchy topping to stuffing. For 2 peppers (4 halves), used: 1 T 1t olive oil, 1c drained beans, 1/2 yellow onion, 4 garlic cloves, 4oz mushrooms, 1/4c basil, s&p, 1.5 tsp hot sauce, 1/4c broth, 1/4c panko, 1oz cheese. If make again, will double amt of mushrooms to improve stuffing texture add flavor. As made 206cal per half; each of us were full after eating 1.5 halves.
Very tasty!
The ingredients as listed will stuff 4 or even 5 large peppers.