Roasted Sweet Peppers with Rosemary Mushroom Rice, Crispy Cannellini Beans, and Red Pepper Lemon Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Arrange the sweet pepper halves on a baking tray, brush them with 1 tablespoon olive oil, season with a pinch of salt and pepper, and roast for 15 minutes until they start to soften.

2. 2

   Meanwhile, toss the cannellini beans with 1 tablespoon olive oil, the ground cumin, 1/2 teaspoon smoked paprika, and a pinch of salt and pepper. Spread them on an open section of the tray or on a small separate tray and roast at 220 °C / 425 °F for 20 minutes, stirring halfway through, until golden and crisp on the outside.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the yellow onion and cook for 4 minutes. Stir in 2 minced garlic cloves, the mixed mushrooms, fresh rosemary, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 8 to 10 minutes until the mushrooms release their moisture and brown.

4. 4

   Add the cooked brown rice to the skillet with the mushrooms and stir for 2 minutes so it absorbs the flavors. Add the lemon zest and half of the chopped fresh parsley. Taste and adjust with a little more salt and pepper if needed. Remove from the heat.

5. 5

   For the sauce, place the roasted red pepper, 2 garlic cloves, vegetable broth, lemon juice, 1 tablespoon olive oil, and a pinch of salt and pepper in a blender or use an immersion blender cup. Blend until smooth and creamy.

6. 6

   Fill the roasted pepper halves with the mushroom rice mixture, pressing lightly so the filling stays in place. Return the tray to the oven at 220 °C / 425 °F and bake for 10 more minutes so the filling is fully heated and the pepper edges lightly caramelize.

7. 7

   Toast the sliced almonds in a dry skillet over medium-low heat for 2 to 3 minutes, stirring often, until lightly golden and fragrant.

8. 8

   Serve each portion with the red pepper lemon sauce underneath or spooned over the top, scatter the crispy cannellini beans over the stuffed peppers, and finish with the toasted almonds and remaining fresh parsley.