Okay, friends, let's talk stuffed peppers! This recipe is super close to my heart. It's a dish I learned from my grandmother and it reminds me of cozy Sunday evenings and heartwarming family gatherings. It’s truly comfort food at its best. You might be thinking, 'Stuffed peppers? Sounds boring.' But trust me, this is far from boring! With bright, fresh herbs and hearty beans, these stuffed peppers are bursting with flavor. Perfect for a weeknight dinner, a potluck, or even a fancy-ish dinner party. It's one of my favorite vegetarian recipes. Everyone I've ever made this for raves about it.
Now, about those Great Northern beans... why these? Well, they're so versatile and have a nice, mild flavor that complements all the fresh herbs wonderfully. But if you're not into Great Northern beans, don't worry! Feel free to get creative and use other beans like kidney beans, pinto beans, or even black beans! The possibilities are endless, my friend! The key is using your creative senses and creating something that appeals to you. This recipe is a fantastic platform for your creativity. So don't be afraid to experiment.
Required Equipments
- Large bowl
- Measuring cups and spoons
- Baking sheet
- Mixing spoons
- Sharp knife
- Cutting board
Stuffed Peppers with Great Northern Beans and Herbs
These vibrant stuffed peppers are packed with flavor thanks to a hearty filling of Great Northern beans, fresh herbs, and a touch of warmth from the oven. A simple, healthy, and absolutely delicious vegetarian meal!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This is crucial for perfectly cooked peppers!
- Wash and prep the bell peppers: Carefully cut the tops off four bell peppers (I like a mix of colors—red, yellow, orange—for visual appeal!), removing the seeds and membranes. Make sure to wash them thoroughly first! Pat them dry with a paper towel. Pro tip: If you're struggling to get all the seeds out, use a small spoon to scrape them out. If the peppers are too large, you can also cut them in half lengthwise to make them easier to stuff.
- Prepare the bean mixture: In a large bowl, combine one 15-ounce can of drained and rinsed Great Northern beans (I always make sure to rinse the beans well!), 1/2 cup of chopped fresh parsley, 1/4 cup of chopped fresh basil (or more, if you're a real basil lover like me!), 1/4 cup of chopped fresh cilantro, 1/4 cup of chopped onion (a yellow onion works well), and 2 cloves of minced garlic. Season generously with salt and pepper. Add a dash of your favourite hot sauce if you want a kick!
- Stuff the peppers: Gently but firmly stuff the prepared bell peppers with the bean mixture. Don't overstuff them; you want to leave a little room for expansion during cooking.
- Bake the peppers: Place the stuffed peppers on a baking sheet lined with parchment paper (to make cleanup a breeze!). Add a splash of water to the bottom of the pan to keep the peppers from drying out. Bake for 30-40 minutes, or until the peppers are tender and slightly browned.
- Let it rest: Once cooked, take them out and let them rest for about 5-10 minutes. This helps them keep their shape and prevents a soggy mess!
- Serve and enjoy: Serve warm. I love to garnish mine with extra fresh parsley. Honestly, it’s the little things that make the dish pop!
📝 Notes
- Feel free to add other herbs and spices to your liking. A dash of cumin or oregano would be lovely!
- If your peppers are especially large, you might need a bit more filling. No worries; just make more of the bean mixture!
- For an extra layer of flavor, try adding a teaspoon of smoked paprika or a pinch of cayenne pepper to the bean mixture. Oh, and I almost forgot, try adding a splash of your favorite hot sauce! It adds a nice kick!
- If you're using different beans, make sure they're fully cooked before adding them to the filling. Leftover cooked rice or quinoa can also work perfectly well. Why not add a few nuts or seeds for added nutrients and flavor?
🍎 Nutrition
Calories: 250 kcal
Protein: 12 g
Fat: 5 g
Carbohydrates: 40 g
Fiber: 10 g
Calcium: 50 mg
