Beans-and-Greens-Stuffed Peppers

Name: Beans-and-Greens-Stuffed Peppers
Prep time: 25 min
Total time: 35 min
Ingredients: 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); 0.25 cup grated Parmigiano-Reggiano; 1 teaspoon red-wine vinegar; 4 small bell peppers, halved lengthwise, seeds removed; 0.75 cup grated fontina cheese

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By

Lauryn Tyrell

Updated on September 13, 2021

beans-and-greens-stuffed peppers with cheese — Photo: Johnny Miller

Prep Time:

25 mins

Total Time:

35 mins

Servings:

4

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.

Ingredients

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

Directions

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.
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.
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.
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.