Bean-stuffed Peppers
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 9 h. 30 min.
Ready in
Ingredients
for
4
- Ingredients
- ⅞ cup White bean
- 3 cups vegetable stock
- 35 ozs Bell pepper (red or yellow), tops cut off and cut into thin strips, seeds removed
- 1 ¼ cups baking potatoes (cooked the previous day and diced)
- 1 carrot (grated or cut into thin strips)
- 1 onion (finely chopped)
- 2 garlic cloves (; finely chopped)
- 1 Tbsp Oil
- 1 cup Emmentaler cheese (or gouda)
- 1 Tbsp breadcrumbs
- 1 egg (whisked)
- 1 tsp thyme (chopped)
- 1 tsp parsley (finely chopped)
- butter (to grease the dish)
- ⅜ cup white wine
- 1 Tbsp Parmesan (finely grated)
Preparation
Kitchen utensils
1 Pot mit Deckel, 1 Teaspoon, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Tablespoon, 1 Small pot, 1 Bowl, 1 Wooden spoon
Preparation steps
1.
Soak the beans overnight in cold water.
2.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
3.
Drain the beans and cook them in the vegetable stock until al dente.
4.
Season the peppers with salt and ground black pepper.
5.
Fry the onions and garlic in oil. Add the carrots and then remove from the heat and set aside.
6.
Drain the beans again and add them to the onion-carrot mixture along with the cheese, peppers, potatoes, breadcrumbs and egg. Season with salt, ground black pepper, thyme and parsley.
7.
Fill the peppers with the mixture and place them in a greased, oven-proof dish. Sprinkle with Parmesan and add the wine. Bake for 20-25 minutes.
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