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Stuffed peppers are a very popular and hearty dish that could be prepared in a number of tasty ways. Beans and greens \u2013 which is another rustic and flavorful classic \u2013 could also be prepared in a number of ways, using various ingredients. Just the greens alone could take you in a number of directions. Spinach, escarole, mustard greens, Swiss chard and broccoli rabe will all work well. I\u2019ve selected Swiss chard as my green for this go-around, but you could substitute it with any of the above mentioned, or any other favorite leafy green of your choice.\n<\/p>\n
What to Serve With Stuffed Peppers<\/span><\/h2>\nPacked with protein and fiber, these hearty peppers are substantial enough to stand alone on a plate but would also be excellent accompanied by a crunchy salad or a light side dish.<\/p>\n
How to make Beans-and-Greens-Stuffed Peppers<\/h2>\n
\nIngredients\n<\/p>\n
\n- 1 pound Swiss chard<\/li>\n
- 1 tablespoon extra-virgin olive oil<\/li>\n
- 2 garlic cloves, minced<\/li>\n
- Kosher salt and freshly ground pepper<\/li>\n
- 1 (15-oz.) can white beans, drained and rinsed<\/li>\n
- \u00bc cup grated Parmigiano-Reggiano<\/li>\n
- 1 teaspoon red-wine vinegar<\/li>\n
- 4 small bell peppers, halved lengthwise, seeds removed<\/li>\n
- \u00be cup grated fontina cheese<\/li>\n<\/ul>\n
\nDirections\n<\/p>\n
\n- Roughly chop leaves of Swiss chard and thinly slice stems. In a large skillet, heat oil over medium-high. Add garlic and chard stems; season with salt and pepper. Cook, stirring, until fragrant, 1 minute.<\/li>\n
- Add 1\/4 cup water to skillet; cover and cook until stems are tender, 5 minutes. Uncover and stir in chard leaves, white beans, Parmigiano-Reggiano, and vinegar. Remove from heat.<\/li>\n
- Preheat broiler, with rack 6 inches from heating element. Place peppers on a baking sheet, drizzle with oil, and season. Broil peppers, cut-sides down, until tender and charred in places, 10 to 12 minutes.<\/li>\n
- Remove from oven and stuff, cut-sides up, with bean mixture. Sprinkle 3\/4 cup grated fontina over tops. Broil until cheese is melted, 1 to 2 minutes; serve.<\/li>\n<\/ol>\n
Leftovers:<\/span><\/p>\n\u00a0This dish keeps beautifully \u2014 flavors meld overnight, and several customers loved it cold or reheated the next day\n<\/p>\n
\nDirections\n<\/p>\n
- \n
- Roughly chop leaves of Swiss chard and thinly slice stems. In a large skillet, heat oil over medium-high. Add garlic and chard stems; season with salt and pepper. Cook, stirring, until fragrant, 1 minute.<\/li>\n
- Add 1\/4 cup water to skillet; cover and cook until stems are tender, 5 minutes. Uncover and stir in chard leaves, white beans, Parmigiano-Reggiano, and vinegar. Remove from heat.<\/li>\n
- Preheat broiler, with rack 6 inches from heating element. Place peppers on a baking sheet, drizzle with oil, and season. Broil peppers, cut-sides down, until tender and charred in places, 10 to 12 minutes.<\/li>\n
- Remove from oven and stuff, cut-sides up, with bean mixture. Sprinkle 3\/4 cup grated fontina over tops. Broil until cheese is melted, 1 to 2 minutes; serve.<\/li>\n<\/ol>\n
Leftovers:<\/span><\/p>\n
\u00a0This dish keeps beautifully \u2014 flavors meld overnight, and several customers loved it cold or reheated the next day\n<\/p>\n