From-The-Freezer Stuffed Peppers with White Beans
(from Bethany’s recipe box)
Serves 4 to 6
If you don’t have leftover rice on hand, we recommend Uncle Ben’s Ready Rice. We prefer sweet red peppers in this recipe; green peppers, while traditional, were too bitter.
Source: Cook's Country August/September 2006 (CC and CI collection)
Categories: Vegetables
Ingredients
- PEPPERS AND STUFFING:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- Salt and pepper
- 4 cloves garlic, minced
- 1 (15-oz) can cannellini beans, drained and rinsed
- 2 cups cooked long-grain rice
- 1 (14.5-oz) can diced tomatoes, drained
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley leaves
- 4 medium red bell peppers, cut in half through stem end (stem left intact), cored, and seeded
- FOR SERVING:
- 2 tablespoons olive oil
- Salt and pepper
- 1 cup shredded mozzarella cheese
Directions
-
For the peppers: Heat oil in large skillet over medium heat until shimmering. Cook onion until softened and beginning to brown, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic and cook until fragrant, about 30 seconds. Stir in beans.
-
Transfer bean mixture to large bowl and mix with rice, tomatoes, mozzarella, Parmesan, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Refrigerate until well chilled, at least 20 minutes.
-
Spoon filling evenly into bell peppers. Wrap each pepper with 2 layers of plastic wrap and 1 layer of foil. Place in baking dish and freeze until firm. Transfer to zipper-lock plastic bag and freeze up to 2 months.
-
When ready to serve: Adjust oven rack to middle position and heat oven to 450°F. Cut 8 pieces foil large enough to just cover stuffing in peppers, and spray with cooking spray. Unwrap peppers and cover filling sides with new foil squares. Using skewer, poke several holes through foil. Place peppers, foil side down, over vents of slotted broiler-pan top set over broiler-pan bottom. Brush peppers with oil and season with salt and pepper to taste. Bake until peppers are spotty brown, 30 to 35 minutes. Flip peppers filling side up, remove foil, and sprinkle with mozzarella. Bake until cheese is melted, about 5 minutes. Let rest 5 minutes before serving.