White Bean Stuffed Peppers With Swiss Cheese Recipe


Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexHealthyServings6
Main IngredientInterest Group


 Dried white beans1 Cup (16 tbs)
 Olive oil/Canola oil2 Tablespoon
 Mushrooms4 Ounce, sliced
 Red onions2 , sliced
 Garlic2 Clove (10 gm), finely chopped
 Celery stalks2 , sliced
 Vegetable stock/Chicken stock2 Cup (32 tbs)
 Cold water2 Cup (32 tbs)
 Chopped parsley2 Tablespoon
 Sweet peppers4 Large, halved lengthwise (Red Or Green)
 Shredded reduced fat monterey jack cheese1⁄2 Cup (8 tbs)
 Salt1⁄8 Teaspoon
 Pepper1⁄8 Teaspoon

Nutrition Facts

Serving size

Calories 240 Calories from Fat 68

% Daily Value*

Total Fat 8 g11.8%

Saturated Fat 2.2 g10.9%

Trans Fat 0 g

Cholesterol 6.1 mg

Sodium 271.9 mg11.3%

Total Carbohydrates 32 g10.7%

Dietary Fiber 9.1 g36.3%

Sugars 7.2 g

Protein 13 g25.8%

Vitamin A 19.5% Vitamin C 178.3%

Calcium 18.6% Iron 24.9%

*Based on a 2000 Calorie diet


1) Preheat oven to 375°F before baking.
2) In a large bowl, soak white beans in cold water and let stand for at least 8 hours or a whole night after covering the bowl with a plate. Else follow the quick-soak method.

3) On the following day, drain the excess water from beans and keep aside.
4) In a large nonstick skillet, over moderate heat, heat half the oil and stir-fry mushrooms, onions, garlic, and celery in it for about 7 minutes until slightly tender.
5) To a plate, transfer the vegetables with a slotted spoon when done.
6) In the same skillet, allow a mixture of stock and cold water to come to a boil.
7) Stir in beans and boil for 10 minutes.
8) Take a casserole and place the beans and sautéed vegetables in it and then mix in parsley.
9) Bake in the preheated oven, covering the casserole, for about 1 hour until the beans are fork-tender and have absorbed most of the liquid, stirring only when needed.
10) Remove the cover and bake again for 10 minutes, stirring occasionally, if the casserole still has much liquid.
11) Add seasonings after taking off the casserole from oven.

12) In a large roasting pan, put the sweet peppers, cut side up and apply the remaining oil.
13) Stuff each pepper with the cooked white bean mixture and cover with grated cheese on top.
14) Place back in oven and bake again for 35 to 45 minutes until the peppers become soft and the cheese melts.

15) Serve hot.