Stuffed peppers are a classic, but when you fill them with creamy beans and aromatic vegetables, they become a comforting and satisfying vegetarian meal everyone will love.
Ingredients:
- 12 bell peppers (preferably light green or yellow)
- 1 ¼ cups dry white beans (like navy or cannellini beans)
- 1 bunch soup greens (carrot, parsley root, celery, etc.)
- 5 medium yellow onions
- 2 cloves garlic
- 1 tablespoon sweet paprika
- Chopped parsley
- Salt, to taste
- Oil
Instructions:
Soak the beans overnight. The next day, drain and rinse them, then cook in fresh water. Once they boil, discard the water and refill the pot with fresh water. Add the chopped soup greens and two diced onions. Continue to cook the beans until tender.
In a separate pan, sauté the remaining three onions in oil until golden. Add the paprika, some of the cooked beans, and chopped parsley. Season with salt and mix well to make the filling.
Cut the tops off the peppers and remove the seeds. Stuff each pepper with the bean mixture and arrange them in a greased baking dish. Pour over some of the bean cooking liquid and drizzle each pepper with a bit of oil. Bake in a preheated oven until the peppers are tender and lightly browned.
