White Bean And Mushroom Stuffed Bell Peppers Recipes

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WHITE BEAN AND MUSHROOM STUFFED BELL PEPPERS



White Bean and Mushroom Stuffed Bell Peppers image

This everyday vegetarian meal gets a deeply flavored upgrade with cannellini beans, mushrooms, basil and Parmesan-laced bread crumbs.

Provided by Melissa Clark

Categories     dinner, vegetables, main course, side dish

Time 1h20m

Yield 2 or 3 entree servings or 6 side dish servings

Number Of Ingredients 12

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)
2 15-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

Steps:

  • Heat oven to 375 degrees. Slice off top of each pepper and discard. Remove veins and seeds from each pepper cavity.
  • 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.
  • In a small bowl, combine bread crumbs, cheese and remaining 1 1/2 tablespoons oil.
  • 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.

Nutrition Facts : @context http, Calories 585, UnsaturatedFat 15 grams, Carbohydrate 79 grams, Fat 20 grams, Fiber 17 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 642 milligrams, Sugar 6 grams

BLACK BEAN, MUSHROOM & QUINOA STUFFED BELL PEPPERS



Black Bean, Mushroom & Quinoa Stuffed Bell Peppers image

Make and share this Black Bean, Mushroom & Quinoa Stuffed Bell Peppers recipe from Food.com.

Provided by Kozmic Blues

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 cups mushrooms, finely chopped
1 tablespoon chili powder
1 teaspoon salt
1 (15 ounce) can tomato sauce
1/4 cup water
1/2 cup quinoa
4 large red bell peppers
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon pure maple syrup
cilantro, chopped, for garnish

Steps:

  • In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent.
  • Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture.
  • Stir in the chili powder and salt.
  • Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
  • Meanwhile, preheat the oven to 350º F.
  • To prepare the peppers, boil a pot of water. Cut the tops off the pepper and remove the seeds and ribs.
  • Boil the peppers for 5 minutes, and then drain them.
  • When quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture.
  • Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes.
  • Remove from oven; garnish with cilantro, and serve.

Nutrition Facts : Calories 359.4, Fat 6.4, SaturatedFat 0.9, Sodium 1174, Carbohydrate 64.5, Fiber 16.8, Sugar 14.3, Protein 16.9

BARLEY & MUSHROOM STUFFED GREEN BELL PEPPERS



Barley & Mushroom Stuffed Green Bell Peppers image

Make and share this Barley & Mushroom Stuffed Green Bell Peppers recipe from Food.com.

Provided by Cindy Hartlin

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
2 cups mushrooms, chopped
1 cup onion, chopped
1 1/2 cups pearl barley, cooked
2 tablespoons parsley, chopped
1/4 teaspoon thyme
1/4 teaspoon pepper
1 cup monterey jack cheese, shredded
4 medium bell peppers
1 cup marinara sauce

Steps:

  • Preheat oven to 350°F.
  • Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned.
  • Stir in the barley, parsley, thyme and pepper (ground). Stir in the cheese; set aside.
  • Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith.
  • If necessary, make a thin slice on the bottom of each pepper to balance. Spoon 1/4 of the mixture into each pepper.
  • Stand the peppers upright in a baking dish just large enough to accommodate them.
  • Pour the sauce into the baking dish.
  • Bake 30 minutes or until the peppers are tender.

BEEF AND MUSHROOM STUFFED PEPPERS



Beef and Mushroom Stuffed Peppers image

A beefy alternative to 'Italian-style' stuffed peppers, great with any white rice-based side dish, or mashed potatoes.

Provided by SKJHFG

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 50m

Yield 3

Number Of Ingredients 7

1 pound ground beef
1 cup fresh mushrooms, sliced
½ white onion, diced
2 cups beef gravy
salt and pepper to taste
3 small red bell peppers, halved and seeded
¾ cup shredded Monterey Jack cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.
  • Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.
  • Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy.

Nutrition Facts : Calories 600.4 calories, Carbohydrate 17.6 g, Cholesterol 121.7 mg, Fat 42.6 g, Fiber 2.2 g, Protein 36.7 g, SaturatedFat 17.2 g, Sodium 1280.8 mg, Sugar 4.5 g

STUFFED MUSHROOMS, LEEKS, WHITE BEANS AND PECANS



Stuffed Mushrooms, Leeks, White Beans and Pecans image

Enjoy this fresh take on a classic appetizer from Sara Forte of Sprouted Kitchen.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 30m

Yield 8

Number Of Ingredients 16

16 ounces button or cremini mushrooms
Salt to taste
2 ribs chopped celery
1 leek, white and light green parts only, cleaned
1 large clove garlic
2 tablespoons extra virgin olive oil, divided
½ teaspoon sea salt
⅓ cup toasted chopped pecans
⅓ cup panko bread crumbs
½ cup grated Parmesan cheese, plus additional for garnish
½ cup canned cannellini beans, rinsed and drained
½ teaspoon red pepper flakes
½ teaspoon fresh ground black pepper
⅓ cup grated fontina cheese, for garnish
finely chopped flat-leaf parsley, for garnish
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat the oven to 350 degrees F and line a baking sheet with Reynolds Wrap® Aluminum Foil. Spray or grease the foil. Wipe the mushrooms clean with a damp paper towel and remove the stems. Place the mushrooms gill side up on the baking sheet and sprinkle with a bit of salt. Bake the mushrooms for 10 minutes to just soften.
  • Finely chop the celery, leeks and garlic. In a saucepan over medium heat, warm 1 tablespoon of the olive oil. Once warmed, add the leek mixture and sea salt. Saute until softened, about 5-6 minutes.
  • In another bowl, combine the pecans, panko breadcrumbs, Parmesan, beans, pepper flakes and black pepper. Stir to mix, mashing the beans a bit with the back of a spoon. Add the leek mixture, remaining tablespoon oil, and stir again. The filling mixture can be made an hour in advance.
  • Spoon the vegetable mix into the mushroom caps, filling them generously. Sprinkle the tops with a little extra Parmesan and the grated fontina. Bake the mushrooms for another 10 minutes or until barely golden on top. Sprinkle with parsley and serve warm.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 10.6 g, Cholesterol 9.6 mg, Fat 10 g, Fiber 2.1 g, Protein 6.7 g, SaturatedFat 2.6 g, Sodium 315.7 mg, Sugar 1.9 g

WHITE BEAN-STUFFED POBLANOS



White Bean-Stuffed Poblanos image

Find someone who looks at you the way my mom looks at poblano peppers roasting in the oven. She discovered poblanos a few years back, when she was perusing the grocery aisle for a spicy pepper that could work as a base for stuffed vegetables. She bought a few, threw them in the oven, and was thrilled with the result: smoky, earthy, and with a manageable but distinct heat. Part two of her big breakthrough: The first time she made them, she forgot to buy potatoes for the stuffing, so she subbed in white beans, mixing them with lots of garlic and cumin-coated onions. As it turned out, the white beans get even softer and creamier in the oven and absorb the flavors of the poblanos perfectly. File this dish under "recipes that look complicated but come together shockingly quickly." Also, the leftover white bean stuffing makes an excellent dip.

Provided by Priya Krishna

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 10

1/4 cup plus 1 tablespoon olive oil, divided
2 teaspoons cumin seeds
2 small yellow onions, finely diced
2 tablespoons ground coriander (freshly ground is best)
One 15-ounce can great northern beans, drained and rinsed
1/2 teaspoon kosher salt, plus more if needed
1 small Indian green chile or serrano chile, finely chopped
2 garlic cloves, minced
2 tablespoons fresh lime juice (from about 1 lime), plus lime wedges for serving
1 pound small poblano peppers of roughly the same size (2 to 3 ounces each), slit lengthwise

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large skillet over medium-high heat, warm 1/4 cup of the oil. Once the oil begins to shimmer, add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute max. Add the onions and coriander and cook, stirring, until the onions are translucent, 5 to 7 minutes. Remove from the heat and let the mixture cool to room temperature.
  • While the onions cool, mash the white beans with a potato masher or fork in a medium-size bowl until they have the consistency of chunky mashed potatoes. Add the salt, chile, garlic, lime juice, and cooled onions and mix well. Taste and adjust the salt if needed.
  • Divide the filling evenly among the poblanos, using a small tablespoon to stuff the filling into each nook and cranny of the peppers.
  • Arrange the stuffed poblanos slit-side up on a baking sheet. Drizzle with the remaining 1 tablespoon oil. Bake for 45 minutes, or until the poblanos have shriveled and wrinkled at the area around the slits and turned dark green. Serve garnished with lime wedges.

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