Ree Drummond’s Beef and Bean Stuffed Peppers | The Pioneer Woman | Food Network

For stuffed peppers packed with protein, Ree fills hers with savory beef and beans! The beans are a delicious and healthy addition for a quick dinner that promises to satisfy!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Beef and Bean Stuffed Peppers
Recipe courtesy of Ree Drummond
Level: Easy
Total: 1 hr 30 min
Active: 35 min
Yield: 4 to 6 servings

Ingredients

6 bell peppers (any color)
4 tablespoons olive oil, plus more for drizzling
1 pound ground beef
Kosher salt and freshly ground black pepper
1 yellow onion, diced small
4 cloves garlic, minced
1/3 cup pesto
1/3 cup dry white wine, preferably Sauvignon Blanc
One 12-ounce can cannellini beans, drained and rinsed
1 cup crumbled feta
1 cup store-bought tzatziki
2 tablespoons fresh dill fronds

Directions

Preheat the oven to 350 degrees F.

Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops and set aside. Scoop out the seeds and as much of the membranes as you can. Place the peppers cut side up in a baking dish just large enough to hold them upright.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef, then sprinkle with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes.

Remove to a paper towel-lined plate to soak the fat from the mixture.

Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers, then cook until they begin to soften, 3 to 4 minutes. Add the garlic and pesto and cook for another minute. Deglaze the pan with the white wine, then add the beans and reserved beef. Let cook for 1 minute to reduce slightly.

Taste and adjust the seasoning. Remove from the heat, then stir in the feta.

Fill the peppers with the beef and bean mixture. Pour a small amount of water in the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and lightly browned, another 15 to 20 minutes.

Serve garnished with the tzatziki and dill.

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Ree Drummond’s Beef and Bean Stuffed Peppers | The Pioneer Woman | Food Network

More and more over the past few years, I have learned to really appreciate dishes that are higher in protein than usual. So, I’m always trying to find really good proteinrich meals for the middle of the week. I’m going to show you how to make beef and bean stuffed peppers. They are amazing. So tasty, very easy to make, and they’re a play on my mom’s stuffed bell peppers that she used to make when I was a little girl, except they have a higher percentage of protein. I love these. I’ve been sautéing some chopped onions and chopped bell peppers in a little bit of olive oil and butter. And I got the bell peppers from the tops of six regularsized bell peppers. I cut off the tops and then I chopped them up. So, they’re getting really, really soft. And I’m going to add some garlic and a good amount of store-bought pesto. This is going to be the filling for the stuffed bell peppers. The stuffing, if you will. All right, I’ll stir the pesto and the garlic in. And oh my gosh, the flavor. Incredible. I think if you add pesto to anything, it makes it more delicious automatically. Maybe with the exception of ice cream. All right, that looks great. So, I’m going to add some white wine just to delaze the pan. In the pan, before I started cooking the onions and peppers, I browned some ground beef. I just drizzled in some olive oil with a little butter and added the ground beef. broke it up into really little bits because that’ll make it easier to stuff the peppers. I pulled the beef out before I added the onions and peppers. All right, it’s starting to reduce, so that looks great. I’m going to add the beef right back into the pan. Oh my gosh, that wine smells amazing. I’ll stir it in. And then just to kind of help with the protein side of things, a can of canolini beans. I drain them and rinse them. Now, when my mom used to make stuffed bell peppers, she would stir in a pretty generous amount of rice. And through the years, when I’ve made stuffed bell peppers, sometimes I’ll add little short pasta. So, this is basically replacing a rice or a pasta that you would normally add to stuffed bell peppers. You know, when I started eating more protein, it was around the time that my daughter Alex was getting married and I wanted to get a little healthier and lose a few pounds. And honestly, I attribute most of my ability to do that to just eating more protein. You know, obviously you wouldn’t look at this and say this is a low calorie dish, but the whole point is to have a higher percentage of the calories be protein. All right, so that is all mixed together and it’s all cooked. So, I’m going to turn off the heat and I’m going to stir in a generous amount of feta cheese, which adds just an incredible flavor. And feta cheese is a nice high protein cheese and it’s sort of a dairy protein option. And I’m just stopping short of stirring the feta completely in. I still want to see those big chunks. So I’ll grab a spoon. And filling the bell pepper is easy. You just fill the bell pepper. That’s all you do. Oh my goodness. My mom when she made stuffed bell peppers, she would totally cover the top with tons of melted cheddar cheese. And I would never argue with that approach either. It was delicious. But the feta is kind of a little bit of an alternative to the cheddar. All right, that’s one stuffed bell pepper. Now I’m going to do five more just like it. Before I put these in the oven, just have a couple more things to do. I’m going to pour in just a small amount of water in the bottom of this baking dish. And that’s going to help kind of steam the peppers and help them cook really nicely. I’m also going to drizzle the tops with a little bit of olive oil. All right, perfect. Now I’ll cover them with foil and I’m going to bake them at 350° with the foil on for about 30 minutes. And then I’ll take the foil off and give them another 15 until they’re nice and brown and bubbly. Oh, these peppers look and smell so good. And oh, it just looks so inviting. So you can serve either one or two. I’m just going to serve one. They’re pretty filling. I stuffed them pretty full of that delicious beef and bean stuffing. So, to serve it, just for a little adornment, I have some store-bought tatsiki, which is just like a Greek yogurt cucumber herby sauce. And then some dill, just some fresh dill to give it a little extra freshness. And I mean, you could serve these with a side salad. You could serve it with pasta on the side. Anything goes. They are so delicious. You know, if I were awarding a protein prize today, I think this one might be the winner. So good. Satisfying.