Creamy White Bean Stuffed Bell Peppers Recipe
There are certain vegetables that are just made to be stuffed, like eggplant, squash, potatoes and, of course, bell peppers. They make for a roomy, but compact way to get in your veggies, and then some. This recipe for white bean puree stuffed bell peppers has a creamy filling that’s oh-so-light, that this dish will satisfy all ages and all occasions. Enjoy!
This recipe is quite versatile. As long as you keep the bell pepper and white bean puree components in check, you can add in any other spices, veggies or types of cheeses to adapt the recipe to your taste preferences. I like to top mine off with cheese, broiled to ooey-gooey perfection and often experiment with different colored bell peppers to add more eye candy to the dish. Feel free to garnish them as you like, but focus on garnishes with flavors that pop, like lemon zest, chopped scallions, herbs and even sour cream. Enjoy!
Creamy White Bean Puree Stuffed Bell Peppers
Serves 4
Ingredients
Directions
Preheat oven to 400 degrees Fahrenheit. Cut bell peppers in half lengthwise, discarding seeds and membranes. Place them in a lightly greased casserole dish, with the cut sides facing upwards. Drizzle evenly with 1/2 tablespoon olive oil.
In a saucepan over medium-high heat, add 1/2 tablespoon of olive oil and the shallots, garlic and red bell pepper. Add the salt. Cook until the onion is translucent and then transfer the vegetables to a food processor. In a food processor, add the white beans, cooked veggies, lemon, pepper, cumin, paprika and white pepper. Blend until smooth. Scoop the white bean puree evenly among and into the four bell pepper halves. Drizzle with the remaining 1/2 tablespoon of olive oil. Cover and pop into the oven for 20 minutes. Sprinkle the soft goat cheese evenly over each half and turn the oven to broil mode. Broil for 3 more minutes, or until the cheese has melted and slightly browned.
Serve with a garnish of scallions and more cheese.
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Photo Credit: sriram bala
