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

Ingredients

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