Gut Friendly
Roasted Pepper & White Bean Stew
Roasted Pepper & White Bean Stew is a 40-minute gut friendly dinner. Pick estimates $5.86 a serving, above the catalog average of $5.05, with 16g of protein and 400 kcal. You need oven + stove and 8 ingredients.
- 40 minCook time
- $5.86Est. cost
- 400Calories
- 16gProtein
- 52gCarbs
- 13gFat
Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.
Ingredients
- Bell PepperProduce1½ piece
- Cannellini BeansPantry1 cup
- Strained TomatoesPantry¾ cup
- Red OnionProduce½ piece
- GarlicProduce2 clove
- Olive OilPantry1 tbsp
- Smoked PaprikaPantry½ tsp
- BasilProduce2 tbsp
Method
- Preheat the oven to 425°F and roast the halved bell peppers for 20 minutes until charred and soft.
- Peel and chop the roasted peppers once cool enough to handle.
- Dice the onion and cook in a pot with the olive oil over medium heat for 4 minutes.
- Add the minced garlic and smoked paprika and cook for 1 minute.
- Stir in the roasted peppers, cannellini beans, and strained tomatoes and simmer for 12 minutes.
- Scatter with torn basil before serving.
You'll need
Allergen tags come from the recipe, not from the products you buy — always check the label.
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