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🍽️ Stuffed Bell Peppers with Beans and Vegetables

278 kcal · 30 min · 4 servings

Ingredients

• 150 g white, dried beans
• 750 ml vegetable broth
• 4 bell peppers (red or yellow)
• salt
• pepper (from the mill)
• 250 g boiled waxy potatoes (from the day before)
• 1 carrot
• 1 onion
• 2 garlic cloves
• 1 tbsp vegetable oil
• 60 g grated Emmental (or Gouda)
• 1 tbsp breadcrumbs
• 1 egg
• 1 tsp chopped thyme
• 1 tsp finely chopped parsley
• butter (for the dish)
• 100 ml white wine
• 1 tbsp finely grated Parmesan

Instructions

1. 1. Place the beans in a bowl of cold water overnight.
2. 2. Drain the soaking water and rinse the beans.
3. 3. Cook the beans in the vegetable broth for 30 to 35 minutes until tender but firm.
4. 4. Wash the bell peppers thoroughly.
5. 5. Cut off the tops of the bell peppers.
6. 6. Remove the inside of the peppers to hollow them out.
7. 7. Season the inside of the empty peppers with salt and pepper.
8. 8. Cut the remaining pepper pieces from the tops into thin strips.
9. 9. Peel the potatoes.
10. 10. Cut the potatoes into small cubes.
11. 11. Peel the carrot.
12. 12. Grate the carrot finely or cut it into thin strips.
13. 13. Peel the onion and the garlic.
14. 14. Finely chop the onion and the garlic.
15. 15. Sauté the onions and garlic in oil until translucent.
16. 16. Add the carrot strips and sauté them briefly.
17. 17. Remove the pan from the heat and set the vegetable mixture aside.
18. 18. Preheat the oven to 220 degrees Celsius with top and bottom heat.
19. 19. Drain the cooked beans.
20. 20. Mix the beans with the sautéed vegetables.
21. 21. Stir the cheese into the bean mixture.
22. 22. Add the pepper strips to the mixture.
23. 23. Add the potato cubes.
24. 24. Add the breadcrumbs to the mixture.
25. 25. Mix the egg into the entire filling.
26. 26. Season the filling with salt, pepper, thyme, and parsley.
27. 27. Taste the filling and adjust seasoning if needed.
28. 28. Fill the prepared bell peppers with the mixture.
29. 29. Butter a baking dish.
30. 30. Place the stuffed peppers in the dish.
31. 31. Sprinkle the peppers with Parmesan cheese.
32. 32. Pour the wine into the dish.
33. 33. Bake the peppers in the preheated oven for 20 to 25 minutes.
34. 34. Remove the peppers from the oven.
35. 35. Serve the peppers immediately.

Nutrition per serving

• kcal: 278
• Protein: 12 g · Fett/Fat: 13 g · Carbs: 23 g