This is my adaptation of a recipe I cut out of a newspaper (can’t remember which one! Chicago Tribune?) ages ago. You can make the filling and stuff the peppers ahead; top with the panko mixture right before baking. It serves 3 – 6, depending on if you serve anything else with it, or if some of the people eating are smaller, or have smaller appetites.
- 3 large bell peppers, any color
- 4 TBS extra-virgin olive oil, divided
- 1 medium onion, chopped
- 3 large garlic cloves, chopped
- 3 oz white mushrooms, stems removed, sliced (about 1 1/4 cups)
- 2 15.5-oz cans cannellini or Great Northern beans, rinsed and drained
- 2/3 oz. package fresh basil, chopped
- 3/4 tsp kosher salt
- 3/4 tsp freshly ground black pepper (or an estimation of that amount)
- 1/2 cup vegetable broth
- 1 cup panko
- 1 cup freshly grated Parmesan cheese
Preheat oven to 375 degrees. Slice peppers lengthwise and clean out seeds and membranes. Place in a casserole dish.
In a large skillet over medium heat, heat 2 TBS of olive oil, and saute the onions and garlic for a few minutes.
Add the mushrooms, turning the heat up to medium high, and cook until
the mushrooms are golden, stirring frequently, about 8 minutes.
Add the beans, basil, salt and pepper, and cook, stirring frequently, for about 5 minutes.
Add the vegetable broth and deglaze the pan, scraping up any browned bits. Remove the skillet from heat.
Fill the peppers with the bean and mushroom mixture.
In a medium bowl, combine the panko and Parmesan cheese. Drizzle in the remaining 2 TBS olive oil and stir well to combine.
Sprinkle the panko mixture over the peppers. Add 2 TBS water to the casserole dish.
Bake the peppers, uncovered, for 45 minutes, or until the peppers are tender and the filling is hot (if the topping gets too brown, gently tent a piece of foil over the dish).