White Bean and Mushroom Stuffed Bell Peppers
Marissa Vitagliano
ingredients
- 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)
- 215-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 cheese.
directions
- 1
1. Heat oven to 375 degrees. Slice off top of each pepper and discard. Remove veins and seeds from each pepper cavity.
- 2
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.
- 3
3. In a small bowl, combine bread crumbs, cheese and remaining 1 1/2 tablespoons oil.
- 4
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.
Source: Marissa Vitagliano/NY Times
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