Pesto + White Bean Stuffed Peppers (vegan | plant-based)

I love classic stuffed peppers (Stouffer’s-style) but these Pesto White Bean Stuffed Peppers are right up there with them – like same level. I came up with this recipe because I didn’t want to go to the grocery store, which is often how it goes, and it turned out FAB. In fact, the pesto-white-bean-rice mixture is so good, it could be its own meal, sans peppers – and maybe add some italian sausage (vegan for me).

Pesto + White Bean Stuffed Peppers
serves 4

Ingredients

1/2 cup white rice, rinsed
sea salt, fine grain
4 sweet bell peppers
1 cup vegan pesto*
1 small yellow or sweet onion, small diced
1 cup coconut milk, full fat
2 14-oz cans white beans, drained/rinsed
1 14-oz can corn, drained, or 1.5 cups fresh or frozen kernels
2 teaspoons dried oregano
2 teaspoons dried parsley
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flake
1 cup shredded cheese, optional, vegan or dairy*

To Make

Preheat oven to 425 degrees (F). Cook 1/2 cup white rice. Combine rinsed rice with 3/4 cup water and 1/4 teaspoon salt in a small sauce pan. Bring to boil and reduce to simmer. Cover and cook for 7-8 minutes, or until water is fully absorbed and rice is cooked. Allow to sit off the heat for 5 minutes. Remove lid and allow to cool slightly.

Cut bell peppers from top to bottom through the stem. Remove seeds and ribs. Coat the inside of each pepper half with 1 teaspoon pesto. Transfer cut side down to a parchment lined baking sheet. Roast for 15-18 minutes.

Meanwhile, add 1 teaspoon olive oil to a large skillet. Add onion and 1/2 tsp salt, saute for about 8 minutes, until onion is soft and translucent. Add coconut milk, white beans, corn, oregano, parsley, thyme, crushed red pepper flake and remaining pesto to pan. Season with salt to taste. Bring to a rolling simmer, reduce heat to low and cook for 3-5 minutes. Turn off heat, allow to cool down for a few minutes. Add rice.

Divide pesto-bean mixture between the pepper halves, packing the filling in firmly as you go. Bake for 10-15 minutes. If using shredded cheese, mix half into the pesto beans when you add the rice. Top the peppers with remaining cheese before baking.

Notes

– my vegan pesto is a mix of spinach and basil, if using a different pesto, adjust amount accordingly (I use half the batch for this recipe)
– this recipe doesn’t need the cheese but if you love a cheesy stuffed pepper go for it!