Martha Stewart Beans-and-Greens-Stuffed Peppers

Martha Stewart Beans-and-Greens-Stuffed Peppers are tender, cheesy vegetarian peppers with Swiss chard, white beans and fontina that come together in 35 minutes. This broiled, make-ahead vegetarian stuffed peppers recipe fits an easy weeknight dinner, meatless Monday and lunch meal prep.

Broil the pepper halves cut-side down until they char in spots, because that is where the sweetness comes from. Skip it and you get pale, watery peppers that dilute the bean filling.

Martha cooks the chard stems first with garlic and a splash of water, then folds in the leaves at the very end. That keeps the stems tender and the leaves bright, and a spoonful of red-wine vinegar wakes up the whole filling.

Martha Stewart Beans-and-Greens-Stuffed Peppers

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

320

kcal

Charred, tender pepper halves hold a garlicky chard and white bean filling under a blanket of melted fontina. A quick second pass under the broiler turns the cheese bubbly and lightly golden.

Ingredients

• 1 pound Swiss chard
  

• 1 tablespoon extra-virgin olive oil
  

• 2 garlic cloves, minced
  

• Kosher salt and freshly ground pepper
  

• 1 (15-oz.) can white beans, drained and rinsed)
  

• 1/4 cup grated Parmigiano-Reggiano
  

• 1 teaspoon red-wine vinegar
  

• 4 small bell peppers, halved lengthwise, seeds removed
  

• 3/4 cup grated fontina cheese
  

Directions

• Prep the chard: Roughly chop the leaves of 1 pound Swiss chard and thinly slice the stems, keeping them in separate piles. The stems need a few extra minutes, so they go in the pan first.
• Cook stems with garlic: Heat 1 tablespoon olive oil in a large skillet over medium-high, then add 2 minced garlic cloves and the chard stems. Season with salt and pepper and cook, stirring, for 1 minute until fragrant.
• Steam the stems: Add 1/4 cup water, cover the skillet and cook for 5 minutes until the stems are tender. Then uncover so the leaves can go in next.
• Finish the filling: Stir in the chard leaves, 1 can drained white beans, 1/4 cup grated Parmigiano-Reggiano and 1 teaspoon red-wine vinegar. Take the skillet off the heat, since the leaves wilt in the residual warmth.
• Broil the peppers: Preheat the broiler with the rack 6 inches from the heating element, then set 4 halved, seeded small bell peppers on a baking sheet. Drizzle with oil, season, and broil cut-sides down for 10 to 12 minutes until tender and charred in places.
• Stuff and top: Pull the peppers from the oven and flip them cut-sides up, then spoon in the bean mixture. Sprinkle 3/4 cup grated fontina over the tops.
• Broil and serve: Slide the peppers back under the broiler for 1 to 2 minutes until the cheese melts. Serve right away while the cheese is still bubbling.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, OXO 4-sided box grater, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use green bell peppers for these stuffed peppers?

I'd skip green ones, because their flavor is more vegetal and less sweet than the filling needs. Red, yellow or orange peppers all work well, and small ones fit best under the broiler.

How do I store Swiss chard before cooking?

Roll the unwashed bunch in a few paper towels and tuck it into a resealable bag. In the fridge's crisper drawer it keeps for about a week.

Can I make these stuffed peppers ahead of time?

Yes, the recipe is make-ahead friendly. Make the bean and chard filling up to 2 days ahead and keep it covered in the fridge, then broil and stuff the peppers just before serving.

What can I serve with beans-and-greens-stuffed peppers?

They are filling enough to stand alone, but a crunchy salad like a Caesar or watercress salad suits them well. Herbed orzo or saffron rice also works if you want a starch on the side.

What's the biggest mistake with this recipe?

Cooking the chard leaves along with the stems is the usual problem, because the leaves turn dull and mushy. Add the stems first, then stir in the leaves off the heat so they stay bright.