WHITE BEAN STUFFED PEPPERS RECIPES

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WHITE BEAN AND MUSHROOM STUFFED BELL PEPPERS RECIPE - NYT ...



White Bean and Mushroom Stuffed Bell Peppers Recipe - NYT ... image

This everyday vegetarian meal gets a deeply flavored upgrade with cannellini beans, mushrooms, basil and Parmesan-laced bread crumbs.

Provided by Melissa Clark

Total Time 1 hours 20 minutes

Yield 2 or 3 entree servings or 6 side dish servings

Number Of Ingredients 12

3 large or 6 small red, yellow and/or green bell peppers
3 1/2 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
3/4 teaspoon kosher salt, more to taste
3/4 teaspoon freshly ground black pepper
1/2 cup chicken or vegetable broth
1/2 cup panko (Japanese bread crumbs)
1/4 cup finely grated Parmesan

Steps:

  • Heat oven to 375 degrees. Slice off top of each pepper and discard. Remove veins and seeds from each pepper cavity.
  • 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.
  • In a small bowl, combine bread crumbs, cheese and remaining 1 1/2 tablespoons oil.
  • 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.

Nutrition Facts : @context http//schema.org, Calories 585, UnsaturatedFatContent 15 grams, CarbohydrateContent 79 grams, FatContent 20 grams, FiberContent 17 grams, ProteinContent 27 grams, SaturatedFatContent 4 grams, SodiumContent 642 milligrams, SugarContent 6 grams

STUFFED DRIED PEPPERS WITH WHITE BEANS - RECIPE ...



Stuffed Dried Peppers with White Beans - Recipe ... image

One of the masterpieces of classic Bulgarian country cuisine that needs to be prepared not only for your Christmas Eve dinner table but whenever possible.

Provided by Topato

Total Time 170 minutes

Prep Time 20 minutes

Cook Time 150 minutes

Yield 4

Number Of Ingredients 9

beans - 1 2/3 cups (400 g)
peppers - 10, dried, red + 1 small, fresh
onions - 1 head
carrots - 1, small
tomatoes - 1, small
salt
spearmint
lovage
oil

Steps:

  • Pour hot water over the beans in a pot, bring to a boil on the stove, discard the water and pour in new, warm water. Boil the beans well, and during cooking season them with salt, sprinkle with lovage and spearmint . Take the beans out of the pot with a slotted spoon and put into a bowl.
  • Heat oil in a pot and braise the diced onions along with the diced carrot and fresh pepper, then the tomato in a little bit as well. Stir with the drained beans.
  • Put a pot with water on the stove to boil, then turn it off. Put the dried peppers in it to soak for 3 min., then take out into a salad bowl.
  • Stuff the softened peppers with the bean filling. Pierce each pepper in 1 spot with the tip of the knife. Arrange them in a small tray with the incision facing down and pour 1-2 ladles of the bean broth over them.
  • Heat the oven and put the peppers to bake at 356°F (180 °C) for about 20-30 min.

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