From-The-Freezer Stuffed Peppers with White Beans

Name: From-The-Freezer Stuffed Peppers with White Beans
Yield: Serves 4 to 6
Ingredients: 1 tablespoon, olive oil; 1 , medium onion, chopped fine; , Salt and pepper; 4 cloves, garlic, minced; 1 (15-ounce) can, cannellini beans, drained and rinsed; 2 cups, cooked long-grain rice; 1 (14.5-ounce) can, diced tomatoes, drained; 1 cup, shredded mozzarella cheese; 1/2 cup, grated Parmesan cheese; 3 tablespoons, chopped fresh parsley leaves; 4 , medium red bell peppers, cut in half through stem end (stem left intact), cored, and seeded; 2 tablespoons, olive oil; , Salt and pepper; 1 cup, shredded mozzarella cheese

8 comments

Appears in Cook's Country August/September 2006

Stuffed peppers are often soggy and tasteless, and freezing them only makes matters worse. We set out to make great-tasting peppers that would freeze well.

SERVES4 to 6

From-The-Freezer Stuffed Peppers with White Beans

WHY THIS RECIPE WORKS

Stuffed peppers are often soggy and tasteless, and freezing them only makes matters worse. For a recipe that delivered great-tasting stuffed peppers that would freeze well, we used potent stuffing ingredients like beans, Parmesan cheese, an...

This is a members' feature.