Beans-and-Greens-Stuffed Peppers

beans-and-greens-stuffed peppers with cheese
Photo: Johnny Miller
Prep Time:
25 mins
Total Time:
35 mins

This plant-based power meal fills the centers of broiled bell peppers with an Italian-inspired white bean-and-chard mixture; the result is a quick and nutritious weeknight dinner or even a make-ahead lunch to enjoy the next day.


  • 1 pound Swiss chard

  • 1 tablespoon extra-virgin olive oil

  • 2 garlic cloves, minced

  • Kosher salt and freshly ground pepper

  • 1 (15-oz.) can white beans, drained and rinsed)

  • ¼ cup grated Parmigiano-Reggiano

  • 1 teaspoon red-wine vinegar

  • 4 small bell peppers, halved lengthwise, seeds removed

  • ¾ cup grated fontina cheese


  1. Roughly chop leaves of Swiss chard and thinly slice stems. In a large skillet, heat oil over medium-high. Add garlic and chard stems; season with salt and pepper. Cook, stirring, until fragrant, 1 minute.

  2. Add 1/4 cup water to skillet; cover and cook until stems are tender, 5 minutes. Uncover and stir in chard leaves, white beans, Parmigiano-Reggiano, and vinegar. Remove from heat.

  3. Preheat broiler, with rack 6 inches from heating element. Place peppers on a baking sheet, drizzle with oil, and season. Broil peppers, cut-sides down, until tender and charred in places, 10 to 12 minutes.

  4. Remove from oven and stuff, cut-sides up, with bean mixture. Sprinkle 3/4 cup grated fontina over tops. Broil until cheese is melted, 1 to 2 minutes; serve.

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