Stuffed Bell Peppers With Creamy Walnut Sauce

Name: Stuffed Bell Peppers With Creamy Walnut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 green bell peppers; 12 red onion; 1 (4 ounce) can green chilies; 2 garlic cloves; 1 (14 1/2 ounce) can red kidney beans; 4 teaspoons ground cumin; 2 tablespoons olive oil; 1 (15 ounce) can crushed tomatoes; 3 ounces feta cheese; 4 ounces shredded cheddar cheese; ¼ cup chopped walnuts; ½ cup sour cream; ⅓ cup water; 1 teaspoon cinnamon; 4 teaspoons sugar

Servings: persons

4 green bell peppers
12 red onion
1 (4 ounce) can green chilies
2 garlic cloves
1 (14 1/2 ounce) can red kidney beans
4 teaspoons ground cumin
2 tablespoons olive oil
1 (15 ounce) can crushed tomatoes
3 ounces feta cheese
4 ounces shredded cheddar cheese
¼ cup chopped walnuts
½ cup sour cream
⅓ cup water
1 teaspoon cinnamon
4 teaspoons sugar

1
Drain and rinse kidney beans.
2
Cut bell peppers into halves and remove seeds.
3
Broil bell pepper halves on both sides until skin begins to turn brown (around 5 minutes each side).
4
Put onion, kidney beans, green chiles and cumin in food processor and chop until almost smooth.
5
Heat frying pan on medium and add oil.
6
Add bean mixture for a couple of minutes stirring constantly.
7
Add crushed tomatoes and feta cheese and continue to stir for a couple more minutes.
8
Turn off heat but keep on burner while making cream sauce.
9
Stir frequently.
10
Crush walnuts in mortar, coffee grinder or food processor until a sandy texture.
11
Add walnuts, sour cream, water, cinnamon and sugar and stir until completely blended.
12
Fill broiled bell peppers with bean mixture, cover with shredded cheese and return to broiler until cheese is melted.
13
Cover warm peppers with the creamy walnut sauce and serve.
14
(If 4 servings is too much reserve half the bean mixture and store in freezer for next time, and reduce all other ingredients by half.
15
).

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 green bell peppers, 12 red onion, 1 (4 ounce) can green chilies, 2 garlic cloves, and more.

Yes, Stuffed Bell Peppers With Creamy Walnut Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!