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
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