cannellini stuffed peppers

There are so many delicious ways to stuff peppers. The little boats that half peppers make are perfect for filling with various ingredients to make a simple meal with so much flavor. I make stuffed peppers a few different ways. This recipe with Cannellini beans makes a yummy vegetarian dinner with plenty of protein.

Cannellini Stuffed Peppers

1 small onion
5 cloves garlic
2 c. chopped zucchini
1 c. chopped mushrooms
3/4 c. chopped kalamata olives
1/2 c. chopped sun dried tomatoes packed in olive oil
fresh basil
1 tbs crushed red pepper
1 tsp dried oregano
2 tbs capers
1 29 oz. can of cannellini beans (or two 15 oz cans)
6-8 bell peppers (red, yellow and/or orange)
paremesan cheese
olive oil
salt
fresh spinach
balsamic vinegar

Preheat oven to 400 degrees. In a large and deep sided pan, saute onion and 4 cloves garlic in olive oil. Add the zucchini and mushrooms and let cook. Add the olives, sun dried tomatoes and beans. Stir all together and add the red pepper (if you don’t like heat you can add less, this will give it a nice kick though), oregano, capers, a handful of freshly chopped basil, a couple pinches of sea salt, and stir all together. Let cook for 5 minutes or so and turn off heat.

Cut your bell peppers in half and remove seeds and core. Drizzle a small amount of olive oil in the bottom of your baking dishes (you’ll probably need two). Stuff each half of the pepper with as much of the filling as you can fit in. You don’t want it overflowing much though, because it will just fall out. Cover with aluminum foil and put in the oven for 20 minutes. After 20 minutes, remove the foil and cook for another 20-30 minutes or until the peppers are soft and roasted. Sprinkle the peppers with fresh grated parmesan cheese.

In a large saute pan, saute one clove of garlic in olive oil. Add about one large handful of fresh spinach for each half pepper you have, saute briefly, just long enough to slightly wilt the spinach. Transfer the spinach to a large platter and drizzle with good balsamic vinegar. Place the stuffed peppers on top. Enjoy!

* If you have leftover stuffing, use for dinner later in the week by making a pasta sauce out of it. Simply warm up in a pan with olive oil and add a couple ladles of well salted pasta water before straining your pasta. *

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