Roasted peppers stuffed with white beans | Mediterranean flavor
(0)
50 min
Under an hour
Sezamo
O rețetă mediteraneană la cuptor reconfortantă și plină de savoare: jumătăți de ardei gras dulce umplute cu boabe cremoase de fasole albă Cannellini, roșii uscate și rozmarin proaspăt, desăvârșite cu o crustă crocantă și aurie de parmezan.
Preparation method
Preparing the ingredients
Preheat the oven to 200°C. Wash the bell peppers, cut them in half lengthwise and carefully remove the seeds and white membranes, keeping the stems intact for a rustic look.
Drain and rinse the canned white beans. Finely chop the sun-dried tomatoes in oil, the garlic cloves, and the fresh rosemary leaves.
Preparing the filling and assembling
In a large bowl, combine the white beans, sun-dried tomatoes, garlic, chopped rosemary, half of the grated Parmesan, and two tablespoons of extra virgin olive oil. Season with sea salt and ground black pepper, then lightly mash some of the beans with a fork to bring the mixture together.
Chef's tip
For an even richer flavor, you can also add some chopped Kalamata olives or a little grated lemon zest to the filling.
The stuffed peppers keep well in the refrigerator for up to 3 days in an airtight container and can be quickly reheated in the oven.
27 min
Quick
