This delicious Beef and Bean Stuffed Peppers recipe is a quick and easy weeknight meal that’s both hearty and nutritious. With a savory blend of ground beef, creamy cannellini beans, and tangy feta, all wrapped in tender, roasted peppers, this dish offers incredible flavor. You can easily swap in your favorite beans or add extra veggies for flexibility!
Recipe Ingredients:
- 6 bell peppers (any color)
- 4 tablespoons olive oil, plus more for drizzling
- 1 pound ground beef
- Kosher salt and freshly ground black pepper
- 1 yellow onion, diced small
- 4 cloves garlic, minced
- 1/3 cup pesto
- 1/3 cup dry white wine, preferably Sauvignon Blanc
- One 12-ounce can cannellini beans, drained and rinsed
- 1 cup crumbled feta
- 1 cup store-bought tzatziki
- 2 tablespoons fresh dill fronds
How To Make Beef And Bean Stuffed Peppers?
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Peppers: Cut the tops off the bell peppers. Remove and discard the stems, then finely chop the tops and set aside. Scoop out the seeds and membranes from the peppers. Arrange the peppers cut side up in a baking dish just large enough to hold them upright.
- Cook the Ground Beef: Heat 2 tablespoons (30 ml) of olive oil in a large skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook, breaking it up with a spoon until browned and cooked through (8-10 minutes). Transfer the beef to a plate lined with paper towels to absorb excess fat.
- Sauté the Vegetables: Wipe out the skillet and add the remaining 2 tablespoons (30 ml) of olive oil. Add the diced onion and chopped pepper tops, and cook until they begin to soften (3-4 minutes). Add the minced garlic and pesto, stirring for another minute until fragrant.
- Deglaze and Mix: Deglaze the skillet with the white wine, then add the cannellini beans and cooked beef. Cook for 1 minute to reduce slightly. Taste and adjust the seasoning with salt and pepper. Stir in the crumbled feta cheese and remove from heat.
- Fill the Peppers: Spoon the beef and bean mixture into each pepper until fully filled. Pour a small amount of water (about 1/4 inch / 0.5 cm) into the bottom of the baking dish and drizzle the peppers with a bit of olive oil.
- Bake the Peppers: Cover the dish with foil and bake for 30 minutes. Then uncover and continue baking until the peppers are tender and lightly browned (15-20 minutes).
- Serve: Garnish with tzatziki sauce and fresh dill fronds before serving.
Recipe Tips:
- Choose Firm Peppers: When selecting bell peppers, pick ones that are firm and can stand upright in the baking dish. This helps prevent the filling from spilling out during baking.
- Drain the Beef Well: After cooking the ground beef, let it drain on paper towels. This step removes excess grease and keeps the filling from becoming too oily.
- Avoid Soggy Peppers: Add only a small amount of water to the baking dish. Too much water can make the peppers soggy instead of tender.
- Cover, Then Uncover: Cover the peppers with foil for the first 30 minutes to steam and soften them, then uncover to let the tops brown and develop a bit of a crisp.
- Adjust the Filling Seasoning: Before stuffing the peppers, taste the beef and bean mixture to ensure it’s well-seasoned. This is your last chance to add more salt, pepper, or a splash of white wine for extra flavor!
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Beef and Bean Stuffed Peppers cool to room temperature. Then, store them in an airtight container in the refrigerator for up to 3 days.
- Freeze: To freeze, allow the peppers to cool completely, then wrap each pepper tightly in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 2 months.
- Reheat: Slice the peppers in half and warm them in a skillet over medium heat with a splash of water. Cover and cook for 5-7 minutes, until fully warmed.
Nutrition Facts
- Calories:558
- Total Fat:42 grams
- Saturated Fat:15 grams
- Cholesterol:94 milligrams
- Sodium:699 milligrams
- Carbohydrates:21 grams
- Dietary Fiber:5 grams
- Sugar:6 grams
- Protein:26 grams
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Beef And Bean Stuffed Peppers
Description
This delicious Beef and Bean Stuffed Peppers recipe is a quick and easy weeknight meal that’s both hearty and nutritious. With a savory blend of ground beef, creamy cannellini beans, and tangy feta, all wrapped in tender, roasted peppers, this dish offers incredible flavor. You can easily swap in your favorite beans or add extra veggies for flexibility!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Peppers: Cut the tops off the bell peppers. Remove and discard the stems, then finely chop the tops and set aside. Scoop out the seeds and membranes from the peppers. Arrange the peppers cut side up in a baking dish just large enough to hold them upright.
- Cook the Ground Beef: Heat 2 tablespoons (30 ml) of olive oil in a large skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook, breaking it up with a spoon until browned and cooked through (8-10 minutes). Transfer the beef to a plate lined with paper towels to absorb excess fat.
- Sauté the Vegetables: Wipe out the skillet and add the remaining 2 tablespoons (30 ml) of olive oil. Add the diced onion and chopped pepper tops, and cook until they begin to soften (3-4 minutes). Add the minced garlic and pesto, stirring for another minute until fragrant.
- Deglaze and Mix: Deglaze the skillet with the white wine, then add the cannellini beans and cooked beef. Cook for 1 minute to reduce slightly. Taste and adjust the seasoning with salt and pepper. Stir in the crumbled feta cheese and remove from heat.
- Fill the Peppers: Spoon the beef and bean mixture into each pepper until fully filled. Pour a small amount of water (about 1/4 inch / 0.5 cm) into the bottom of the baking dish and drizzle the peppers with a bit of olive oil.
- Bake the Peppers: Cover the dish with foil and bake for 30 minutes. Then uncover and continue baking until the peppers are tender and lightly browned (15-20 minutes).
- Serve: Garnish with tzatziki sauce and fresh dill fronds before serving.
Notes
- Choose Firm Peppers: When selecting bell peppers, pick ones that are firm and can stand upright in the baking dish. This helps prevent the filling from spilling out during baking.
- Drain the Beef Well: After cooking the ground beef, let it drain on paper towels. This step removes excess grease and keeps the filling from becoming too oily.
- Avoid Soggy Peppers: Add only a small amount of water to the baking dish. Too much water can make the peppers soggy instead of tender.
- Cover, Then Uncover: Cover the peppers with foil for the first 30 minutes to steam and soften them, then uncover to let the tops brown and develop a bit of a crisp.
- Adjust the Filling Seasoning: Before stuffing the peppers, taste the beef and bean mixture to ensure it’s well-seasoned. This is your last chance to add more salt, pepper, or a splash of white wine for extra flavor!
Beef And Bean Stuffed Peppers