Bell Peppers Stuffed with White Beans Mushrooms Walnuts Recipe

Bell Peppers Stuffed With White Beans Mushrooms Walnuts Recipe

Ingredients

Makes 4 servings

• 2 large or 4 small red or yellow bell peppers
• 2 tablespoons olive oil
• 1 small yellow onion, minced
• 2 garlic cloves, minced
• 12 ounces white mushrooms, lightly rinsed, patted dry and chopped
• 3 cups cooked or 2 (15.5-ounce) cans white beans, drained, rinsed and mashed
• 1 cup finely chopped walnuts
• 2 tablespoons minced fresh parsley or dillweed
• 1/2 cup dry unseasoned bread crumbs
• salt and freshly ground black pepper

Method

1. Cut the bell peppers in half lengthwise and remove the seeds and membranes
2. Cook the peppers in a pot of boiling water to soften slightly, 3 to 4 minutes
3. Drain and set aside
4. Preheat the oven to 375°F
5. Lightly oil a 9 x 13-inch baking pan and set aside
6. In a large skillet, heat the oil over medium heat
7. Add the onion, cover and cook until softened, about 5 minutes
8. Add the garlic and mushrooms and cook, uncovered, 5 minutes longer
9. Add the beans, walnuts, parsley and 1/4 cup of the bread crumbs to the mushroom mixture
10. Season with salt and black pepper to taste and mix well
11. Stuff the softened pepper halves with the enough of the stuffing mixture to fill the peppers (1/2 to 1 cup, depending on the size of the pepper) and arrange stuffing side up in the prepared baking pan
12. Cover with foil and bake for 20 minutes
13. Uncover, sprinkle with the remaining bread crumbs and continue baking until the peppers are hot and the crumbs are golden brown, about 10 minutes longer
14. Serve immediately

Full List of Bell-Pepper Recipes
Full List of Dinner Recipes

Jambalaya:
Preheat oven to 375 degrees F Warm oil over medium heat in heavy 4-quart, oven-proof casserole pot with cover. Add garlic, onion and red pepper; saute for 5 minutes, or Continue Reading →