Now see this, this is WAY too complicated. One of the mainstays of my diet, PBnJ, has two ingredients. Peanut butter, and jelly. (3 if you count the whole grain bread.) But this? Come on; bell peppers really don’t look like bells IMHO, I don’t see color when it comes to beans, mushrooms do nothing for me, and I’ll only give walnuts a pass because I consume their cousin the peanut with my granola as part of my pre-workout. But here I am, hoping y’all may think differently!

2 large or 4 small red or yellow bell peppers

2 tablespoons olive oil

1 small yellow onion, minced

2 garlic cloves, minced

12 ounces white mushrooms, lightly rinsed, patted dry, and chopped

3 cups cooked or 2 (15.5-ounce) cans white beans, drained, rinsed, and mashed

1 cup finely chopped walnuts

2 tablespoons minced fresh parsley or dillweed

1⁄2 cup dry unseasoned bread crumbs

Salt and freshly ground black pepper

Cut the bell peppers in half lengthwise and remove the seeds and membranes. Cook the peppers in a pot of boiling water to soften slightly, 3 to 4 minutes. Drain and set aside. Preheat the oven to 375°F. Lightly oil a 9 x 13-inch baking pan and set aside.

In a large skillet, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and mushrooms and cook, uncovered, 5 minutes longer. Add the beans, walnuts, parsley, and 1⁄4 cup of the bread crumbs to

the mushroom mixture. Season with salt and black pepper to taste and mix well.

Stuff the softened pepper halves with the enough of the stuffing mixture to fill the peppers (1⁄2 to 1 cup, depending on the size of the pepper) and arrange stuffing side up in the prepared baking pan. Cover with foil and bake for 20 minutes. Uncover, sprinkle with the remaining bread crumbs, and continue baking until the peppers are hot and the

crumbs are golden brown, about 10 minutes longer. Serve immediately… Makes 4 servings.