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Gallery Beans-and-Greens-Stuffed Peppers Credit: Johnny Miller Recipe Summary prep: 25 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 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

Gallery Beans-and-Greens-Stuffed Peppers Credit: Johnny Miller

Recipe Summary prep: 25 mins total: 35 mins Servings: 4

Beans-and-Greens-Stuffed Peppers      Credit: Johnny Miller  

Beans-and-Greens-Stuffed Peppers

Credit: Johnny Miller

Beans-and-Greens-Stuffed Peppers

Recipe Summary prep: 25 mins total: 35 mins Servings: 4

Recipe Summary

prep: 25 mins total: 35 mins

Servings: 4

prep: 25 mins

total: 35 mins

prep:

25 mins

total:

35 mins

Servings: 4

4

Ingredients

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

Roughly chop leaves of Swiss chard and thinly slice stems. In a large skillet, heat oil over medium-high. Add garlic and chard stems; season with salt and pepper. Cook, stirring, until fragrant, 1 minute.

Add 1/4 cup water to skillet; cover and cook until stems are tender, 5 minutes. Uncover and stir in chard leaves, white beans, Parmigiano-Reggiano, and vinegar. Remove from heat.

Preheat broiler, with rack 6 inches from heating element. Place peppers on a baking sheet, drizzle with oil, and season. Broil peppers, cut-sides down, until tender and charred in places, 10 to 12 minutes.

Remove from oven and stuff, cut-sides up, with bean mixture. Sprinkle 3/4 cup grated fontina over tops. Broil until cheese is melted, 1 to 2 minutes; serve.

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