Spinach and White Bean Stuffed Peppers (Print version)
White beans and spinach make a hearty tomato filling for roasted pepper halves.
# Ingredients:
Ingredients
01 -
4 large bell peppers
02 -
2 cans cannellini beans, 400 g each, drained
03 -
150 g baby spinach
04 -
1 can chopped tomatoes, 400 g
05 -
1 onion, finely chopped
06 -
2 garlic cloves, minced
07 -
100 g grated mozzarella
08 -
1 tbsp olive oil
09 -
1 tsp dried oregano
10 -
¼ tsp black pepper
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
Rest for five minutes before serving two halves per person. Spoon any vegetable juices around the peppers rather than over the cheese.
07 -
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.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.