Stuffed Bell Peppers with Beans

Ingredients

• 150 g white dried beans
• 750 ml vegetable broth
• 4 bell peppers (red or yellow)
• Salt
• pepper (ground)
• 250 g cooked waxy potatoes (from the previous day)
• 1 Carrot
• 1 onion
• 2 Garlic cloves
• 1 EL plant oil
• 60 g grated Emmental (or Gouda)
• 1 EL breadcrumbs
• 1 egg
• 1 tsp chopped thyme
• 1 tsp finely chopped parsley
• butter (for the pan)
• 100 ml White wine
• 1 EL finely grated Parmesan

Instructions

1. 1.

   Soak the beans overnight in cold water, drain and then cook them in vegetable broth for 30-35 minutes until al dente.

2. 2.

   Wash the bell peppers, cut off the tops and hollow out the insides. Season the peppers with salt and pepper. Cut the top remnants into fine strips. Peel and dice the potatoes. Peel and grate or slice the carrot into thin strips. Chop the onion and garlic finely and sauté them in oil until translucent. Add the carrot strips briefly, then remove from heat and set aside.

3. 3.

   Preheat the oven to 220°C (425°F) with upper/lower heating. Drain the beans and mix them with the onion-carrot mixture, cheese, pepper strips, potato cubes, breadcrumbs, and egg. Season with salt, pepper, thyme, and parsley; taste and adjust. Fill the prepared bell peppers with this mixture. Place them in a greased oven-safe dish, sprinkle Parmesan on top, pour wine over, and bake for about 20-25 minutes. Remove and serve immediately.