Stuffed peppers are a very popular and hearty dish that could be prepared in a number of tasty ways. Beans and greens – which is another rustic and flavorful classic – could also be prepared in a number of ways, using various ingredients. Just the greens alone could take you in a number of directions. Spinach, escarole, mustard greens, Swiss chard and broccoli rabe will all work well. I’ve selected Swiss chard as my green for this go-around, but you could substitute it with any of the above mentioned, or any other favorite leafy green of your choice.

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.

How to make Beans-and-Greens-Stuffed Peppers

Ingredients

• 1 pound Swiss chard
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• Kosher salt and freshly ground pepper
• 1 (15-oz.) can white beans, drained and rinsed
• ¼ cup grated Parmigiano-Reggiano
• 1 teaspoon red-wine vinegar
• 4 small bell peppers, halved lengthwise, seeds removed
• ¾ cup grated fontina cheese

Directions

1. 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.
2. 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.
3. 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.
4. 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.

Leftovers:

 This dish keeps beautifully — flavors meld overnight, and several customers loved it cold or reheated the next day