WHITE BEAN AND MUSHROOM STUFFED BELL PEPPERS

WHITE BEAN AND MUSHROOM STUFFED BELL PEPPERS image

Yield 2-3 entree servings

Number Of Ingredients 10

3 large or 6 small red, yellow, and/or green bell peppers
olive oil
1 medium onion, choppped
3 garlic cloves, minced
3 oz (about 1 cup) sliced white mushrooms
2 15-oz cans, cannellini beans
5 tbsps fresh basil
1/2 cup chicken or vegetable broth
1/2 cup panko
1/4 cup finely grated parmesan cheese

Steps:

1. Heat oven to 375 degrees. Slice off top of each pepper and discard. Remove veins and seeds. 2. In a large skillet, heat oil and saute onion and garlic for 3 minues. Add mushrooms and increase heat to medium-high. Cook until mushrooms are golden, about 8 minutes. Stir in beans, basil, and salt/pepper. Cook for 5 minutes. Stir in stock and bring to a simmer. 3. In a small bowl, combine bread crumbs, cheese, and remaining 1 1/2 tbsp oil. 4. Fill each pepper with bean mixture and arrange in a 9x13 in casserole dish. Add 2 tbsp water to the dish. Top each pepper with bread crumb mixture. Bake until peppers are very tender and topping is golden, about 45 minutes.