Creamy White Bean Stuffed Bell Peppers Recipe
This recipe crafts flavorful, creamy white bean-stuffed bell peppers. Green bell peppers are halved and filled with a savory mixture of cooked white beans, sautéed garlic, shallots, and red bell pepper, seasoned with an aromatic spice blend and lemon juice. Topped with tangy goat cheese and baked until tender, these vibrant vegetarian main courses are finished with fresh scallions for a delightful meal.
Equipment
- 1 Baking Dish Suitable for oven use
- 1 Large Mixing Bowl
- 1 Skillet or Sauté Pan Medium-sized
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 2 large green bell peppers
- 2 cups white beans cooked
- 2 garlic cloves
- 1/4 shallot chopped
- 1 red bell pepper chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon sweet paprika
- 2-3 dashes white pepper
- Juice of 1 lemon
- Soft goat cheese crumbled
- 1.5 tablespoons olive oil
- Chopped scallions and goat cheese for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish suitable for the bell peppers.
- Halve the two large green bell peppers lengthwise, carefully remove the seeds and membranes. If desired, par-bake the halves cut-side down for 10-15 minutes for tenderness.
- Heat 1.5 tablespoons of olive oil in a skillet over medium heat. Sauté the chopped shallot and minced garlic until fragrant, about 2 minutes.
- Add the chopped red bell pepper to the skillet and cook until softened, about 5-7 minutes. Remove the skillet from the heat.
- In a large mixing bowl, lightly mash the cooked white beans, leaving some texture. Add the sautéed vegetable mixture, sea salt, black pepper, cumin, sweet paprika, white pepper, and the juice of one lemon. Mix thoroughly to combine the filling.
- Evenly spoon the prepared white bean filling into the hollowed-out green bell pepper halves.
- Generously crumble soft goat cheese over the top of each stuffed bell pepper, ensuring even coverage.
- Carefully place the stuffed peppers into the prepared baking dish.
- Bake for 20-25 minutes, or until the bell peppers are tender and the goat cheese is lightly golden and bubbly.
- Garnish the finished stuffed peppers with chopped scallions and an additional crumble of goat cheese before serving warm.
Notes
To ensure the bell peppers are tender and fully cooked without the filling drying out, consider par-baking the halved peppers cut-side down for 10-15 minutes before stuffing. This also helps to intensify their sweetness. For a truly "creamy" filling, mash about two-thirds of the white beans thoroughly, leaving the remaining third whole for textural contrast. A small splash of vegetable broth or the bean cooking liquid can aid creaminess. Incorporate some crumbled goat cheese directly into the bean mixture for an integrated tang and creaminess, in addition to using it as a topping for better meld and richer flavor. Finish with a drizzle of quality olive oil for added richness and shine.