Cannellini Bean Stuffed Bell Peppers
These Cannellini Bean Stuffed Bell Peppers feature creamy beans and vibrant veggies baked in colorful peppers. Perfect for a wholesome dinner, it’s an easy recipe that blends hearty flavors into a nutritious, plant-based meal.
Why You’ll Love This Recipe
These cannellini bean stuffed bell peppers are a nutritious, healthy dinner that combines creamy cannellini beans with vibrant veggies, baked inside colorful bell peppers for a hearty, plant-based meal. Easy to prepare and perfect for family dinners, they’re packed with protein, fiber, and vitamins. Versatile and visually appealing, they offer a guilt-free indulgence that’s both delicious and wholesome.
Recipe Tips and Tricks
- Rinse Beans Well: Removes excess sodium from canned beans.
- Hollow Peppers Evenly: Ensures uniform cooking.
- Use Fresh Spices: Enhances flavor over pre-mixed blends.
- Don’t Overstuff: Prevents peppers from splitting.
- Bake Covered Initially: Keeps moisture in, then uncover for browning.
- Check Doneness: Peppers should be tender but firm.
- Serve Warm: Maximizes the bean-pepper contrast.
- Store Unassembled: Prevents peppers from getting soggy.
- Reheat Gently: Restores texture if needed.
- Add Cheese Optionally: Boosts flavor if desired.
Cannellini Bean Stuffed Bell Peppers
Hearty cannellini bean stuffed peppers, healthy dinner dish.
Ingredients
- ¼ tsp salt
- 1 can (15 oz) cannellini beans
- 1 cup cooked quinoa
- 1 cup low-sodium tomato sauce
- 1 small onion
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 2 cloves garlic, minced
- 2 tbsp grated Parmesan cheese (optional)
- 4 large bell peppers
Instructions
- Prep the Peppers: Cut bell peppers in half lengthwise, remove seeds and membranes, and set aside.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add finely chopped onion and cook for 3-4 minutes until softened. Stir in minced garlic for 1 minute.
- Mix the Filling: In a bowl, combine cannellini beans (lightly mashed), cooked quinoa, sautéed onion and garlic, Italian seasoning, salt, and half the tomato sauce.
- Stuff the Peppers: Spoon the bean mixture into each pepper half, pressing gently to fill without overstuffing.
- Add Sauce: Pour the remaining tomato sauce over the stuffed peppers, spreading evenly.
- Bake Covered: Place peppers in a baking dish, cover with foil, and bake at 375°F for 25 minutes.
- Uncover and Brown: Remove foil, sprinkle with Parmesan cheese (if using), and bake for an additional 10 minutes until peppers are tender and tops are golden.
- Check Doneness: Ensure peppers are soft but hold their shape.
- Rest the Dish: Let the peppers rest for 5 minutes to allow flavors to settle.
- Serve and Enjoy: Serve warm and savor these colorful, hearty bites!
Notes
- Rinse beans thoroughly to reduce sodium; hollow peppers evenly for cooking.
- Use fresh spices for flavor; avoid overstuffing to prevent splitting.
- Store leftovers promptly to maintain freshness; reheat gently to preserve texture.
- This recipe can be adapted for dairy-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 211Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 2mgSodium 421mgCarbohydrates 37gFiber 6gSugar 11gProtein 8g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Cannellini Beans (1 can, 15 oz): Drained and rinsed, for creaminess.
- Bell Peppers (4 large): Red, yellow, or green, halved and seeded.
- Cooked Quinoa (1 cup): For a hearty base.
- Tomato Sauce (1 cup): Low-sodium for richness.
- Onion (1 small): Finely chopped for savory depth.
- Garlic (2 cloves): Minced for aromatic flavor.
- Olive Oil (1 tbsp): Extra virgin for cooking.
- Italian Seasoning (1 tsp): Blend for herbal notes.
- Salt (¼ tsp): Enhances flavor; adjust to taste.
- Parmesan Cheese (2 tbsp, grated, optional): Adds cheesy finish.
Variations and Substitutions
- Bean Swap: Use black beans or chickpeas.
- Grain Swap: Replace quinoa with brown rice or farro.
- Pepper Swap: Use poblano or Anaheim peppers.
- Sauce Swap: Use marinara or salsa for variety.
- Veggie Add-In: Add spinach or zucchini to filling.
- Oil Swap: Use avocado oil or omit for oil-free.
- Cheese Swap: Use nutritional yeast for dairy-free.
- Low-Sodium: Reduce or skip salt based on sauce.
Storage Options
- Refrigerator: Store stuffed peppers in an airtight container for up to 4 days; reheat in oven.
- Freezer: Freeze unbaked peppers for up to 2 months; thaw in fridge.
- Reheating: Warm in oven at 350°F for 15-20 minutes.
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Until you can read, Cannellini Bean Salad with Roasted Vegetables
