Stuffed Bell Peppers with White Beans and Mushrooms

Author: admin
Use different color bell peppers for a colorful and great tasting dish!
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Prep Time 20 mins
Cook Time 44 mins
Total Time 1 hr 4 mins
Course Main Course
Cuisine American
Servings 4 people


  • 1 small Yellow Onion minced
  • 2 15oz Cans White Beans cooked, drained, rinsed, and mashed
  • 1 cup Walnuts chopped fine
  • 2 tbsp Fresh Parsley minced
  • 1/2 cup Dry Bread Crumbs unseasoned
  • 2 cloves Garlic minced
  • 2 large Bell Peppers red or yellow
  • 12 ozs White Mushrooms lightly rinsed, patted dry, and diced
  • 1 tsp Olive Oil
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper


  • Cut the bell peppers lengthwise and remove seeds and the membranes
  • Cook the bell peppers in boiling water for 4 minutes
  • Drain and set aside
  • Preheat oven to 375°F
  • Lightly oil a 9x13 inch baking pan and set aside
  • Heat the oil in a large skillet on medium heat
  • Add the onion and cover cook for 5 minutes
  • Add the mushrooms and the garlic and cook uncovered for 5 minutes
  • Add the walnuts, beans, and parsley and 1/4 cup of the breadcrumbs
  • Add a dash of salt and pepper to taste mix well
  • Stuff the peppers with the mixture and cover with foil, bake for 20 minutes
  • Uncover the peppers and sprinkle remaining 1/4 cup of bread crumbs on top of the peppers and cook for about 10 minutes until the breadcrumbs are golden brown

My Notes

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