Beef and Bean Stuffed Peppers Recipe

Ground Beef and Cannellini Bean Stuffed Peppers

• Difficulty: Easy
• Serves: 4 to 6 people
• Per Serving Nutritional Information: 558 Calories | 42g Total Fat | 15g Saturated Fat | 94mg Cholesterol | 699mg Sodium | 21g Carbohydrates | 5g Dietary Fiber | 6g Sugar | 26g Protein
• Total Time: 1 hr 30 min
• Hands-On Time: 35 min

Ree's mother traditionally prepared stuffed peppers by incorporating rice or pasta as the base, but Ree prefers to substitute these with canned beans when she wants to increase the protein content. Beans offer the same delightful taste while providing excellent nutritional benefits.

Ingredients

• 6 bell peppers (any color variety)
• 4 tablespoons olive oil, with extra for brushing
• 1 pound ground beef
• Kosher salt and freshly cracked black pepper
• 1 yellow onion, cut into small dice
• 4 cloves garlic, minced finely
• 1/3 cup pesto
• 1/3 cup dry white wine, ideally Sauvignon Blanc
• One 12-ounce can cannellini beans, drained thoroughly and rinsed
• 1 cup crumbled feta cheese
• 1 cup store-bought tzatziki sauce
• 2 tablespoons fresh dill leaves

Instructions

1. Set your oven temperature to 350 degrees F.
2. Trim the upper portions of the peppers. Remove and discard the stem sections, then finely mince the pepper tops and keep them for later use. Carefully scoop out all the seeds and remove as much of the white interior as possible. Position the peppers with their cut sides facing upward in a baking vessel that is appropriately sized to keep them standing.
3. Warm 2 tablespoons of olive oil in a large skillet on medium-high heat. Place the ground beef in the skillet, season with salt and pepper, and cook while breaking apart the meat until it is fully cooked and starts to develop a light brown color, approximately 8 to 10 minutes.
4. Transfer the cooked beef to a paper towel-covered plate to absorb excess oil.
5. Rinse out the skillet and add the additional 2 tablespoons of olive oil. Introduce the diced onions and the minced pepper pieces, cooking until they start to become tender, roughly 3 to 4 minutes. Mix in the minced garlic and pesto, continuing to cook for one additional minute. Add the white wine to deglaze the pan, then incorporate the beans and the cooked beef. Allow the mixture to simmer for approximately one minute to concentrate the flavors slightly.
6. Evaluate the seasoning and modify as necessary. Remove the pan from heat and mix in the crumbled feta cheese.
7. Distribute the beef and bean combination among the prepared peppers. Add a modest quantity of water to the base of the baking vessel and lightly coat the peppers with olive oil. Place foil over the dish and bake for 30 minutes. Remove the foil covering and continue baking until the peppers become tender and develop light browning on the edges, for an additional 15 to 20 minutes.
8. Present the dish topped with dollops of tzatziki sauce and a sprinkle of fresh dill.