Spinach and White Bean Stuffed Peppers

White beans and spinach make a hearty tomato filling for roasted pepper halves. A little mashed bean thickens the sauce so the filling stays inside beneath its melted mozzarella top.

Ingredients

• 4 large bell peppers
• 2 cans cannellini beans, 400 g each, drained
• 150 g baby spinach
• 1 can chopped tomatoes, 400 g
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 100 g grated mozzarella
• 1 tbsp olive oil
• 1 tsp dried oregano
• ¼ tsp black pepper

Method

1. Heat oven to 200°C / 400°F. Halve peppers lengthways and remove seeds and pale membranes, leaving the halves intact. Place cut sides up in a large baking dish.
2. Pour 100 ml water into the bottom of the dish, cover with foil and bake the empty peppers for 15 minutes to begin softening them.
3. Meanwhile, heat oil in a wide pan over medium heat. Cook onion for 6–8 minutes, then stir in garlic and oregano for one minute.
4. Add chopped tomatoes and simmer uncovered for 8–10 minutes until noticeably thickened. Stir in drained, rinsed beans and spinach; cook 2–3 minutes until the spinach wilts. Mash about a quarter of the beans into the sauce and stir in pepper.
5. Fill the eight pepper halves evenly. Sprinkle mozzarella over the filling and return the dish to the oven uncovered for 20–25 minutes, until peppers are tender and the cheese is melted with golden spots.
6. Rest for five minutes before serving two halves per person. Spoon any vegetable juices around the peppers rather than over the cheese.
7. Cool leftovers and refrigerate within two hours for up to three days. Reheat covered until the centers are piping hot, uncovering near the end to refresh the cheese.

Soften the shells first

A short covered bake gives the peppers a head start. Without it, the cheese may brown before the shells become tender.

Reduce the tomato sauce

Thick sauce keeps the filling from turning watery. Simmer before adding the beans and spinach.

Fill evenly

Divide the beans between all eight halves so each serving contains both filling and vegetables.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Rest for five minutes before serving two halves per person. Spoon any vegetable juices around the peppers rather than over the cheese.

How should I store leftovers?

Cool leftovers and refrigerate within two hours for up to three days. Reheat covered until the centers are piping hot, uncovering near the end to refresh the cheese.