White Bean, Mushroom, and Zucchini Stuffed Peppers

Fall’s here… which means I’m craving heartier foods. I saw this recipe in the New York Times last week and thought I’d give a modified version a try.

If you use canned beans, remember to rinse them very well. Never use the water the beans are canned with–discard it and rinse well.

White Bean, Mushroom, and Zucchini Stuffed Peppers
serves three

3 red, yellow and/or green bell peppers (yellow and red are sweeter)

3 1/2 tablespoons extra virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

3 ounces sliced white mushrooms (about 1 cup)

1 zucchini, diced

15-ounce can cannellini beans, drained and rinse

1/2 c short grain brown rice, cooked

1/2 cup vegetable broth

freshly grated parmesan cheese (optional)

salt and pepper to taste

1. Heat oven to 375 degrees. Slice off top of each pepper and discard. Remove veins and seeds from each pepper cavity.

2. In a large skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic; cook, stirring, for 3 minutes. Add mushrooms and zucchini 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. Stir in brown rice. Taste and adjust seasoning.

3. 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 parmesan cheese. Bake until peppers are very tender and topping is golden, about 45 minutes.


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