Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Beans-and-Greens-Stuffed Peppers This hearty, meatless meal is ready in about 30 minutes. Close Credit: Johnny Miller Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Servings: 4 Jump to recipe These white-bean-stuffed peppers combine two delicious dishes—stuffed peppers and greens and beans—into one satisfying, plant-based meal. They’re broiled, not baked, and come together in a snap. The filling is an Italian-inspired combination of nutrient-rich Swiss chard, canned white beans, and garlic, plus salty and nutty Parmesan cheese and a splash of red-wine vinegar for brightness. Broil the peppers until they are tender and charred, then spoon in the filling and top with more cheese—fontina this time—before popping them under the broiler once more. Filling, nutritious, and make-ahead friendly, these vegetarian stuffed peppers are just right for a weeknight dinner or for lunches throughout the week. 18 Plant-Based Dinner Recipes That Are Quick and Delicious How to Buy and Prep Swiss Chard Swiss chard is a member of the Amaranth family and is closely related to spinach and beets. Its crisp yet juicy stems and vibrant green leaves are packed with nutrients like vitamins C and K as well as antioxidants. Swiss chard stems can range in color from bright white to deep pinkish-red to sunny yellow. And while the stem color will certainly set the bunches apart visually, the flavor is the mostly same across the spectrum. When shopping for Swiss chard, choose bunches with firm, unblemished stems and healthy looking leaves that aren't wilted. To store it, wrap the bunch loosely in paper towels and transfer to a resealable bag. Stored in the crisper drawer, it should stay good for up to one week. Prepping Swiss Chard For this recipe and others, it's best to separate the stems from the leaves before cooking. The stems will take a few minutes extra to cook, so we always recommend adding them first to avoid overcooking the leaves. Rinse your chard well, then strip off the leaves with your hands—similar to prepping kale or collard greens—or lay them flat on a cutting board and cut them away with a knife. Chop the leaves into bite size pieces, then thinly slice the stems (they cut and eat just like celery). We call for red bell peppers in this recipe, but you can use other sweet tasting ones like yellow and orange instead. We don't recommend using green bell peppers, however, as their flavor is more vegetal and less sweet. Directions Prep chard; cook stems with garlic: 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 water and cook; stir in leaves, beans, Parmesan, and vinegar: 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. Season peppers, then broil: 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. Stuff peppers; top with cheese and broil: 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. What to Serve With Stuffed Peppers Packed with protein and fiber, these hearty peppers are substantial enough to stand alone on a plate but would also be excellent accompanied by a crunchy salad or a light side dish. Salads: If you're aiming to keep it simple, look no further than this easy watercress salad or these tender greens with a Dijon vinaigrette. You can also lean into the Italian flavors of this dish and complement the peppers with a classic Caesar salad or this version that features hard-boiled eggs for even more filling protein. Finally, check out our quick radicchio and endive salad or this hearty radicchio recipe with fennel, farro, and mint. Side dishes: When it comes to side dishes, opt for a simple starch like our herbed orzo or even some saffron-scented rice. Zesty broccolini with peperoncini would also be a welcome accompaniment, as would these ultra-quick, garlicky green beans which are made in the microwave. 5 More Stuffed Pepper Recipes to Try Polenta-Stuffed Peppers Grilled Vegetarian Stuffed Peppers Chorizo-Stuffed Mini Sweet Peppers Tomatoes and Peppers Stuffed With Basmati Rice and Kale Stuffed Poblanos Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.