Sheet pan white beans and peppers
Sweet red and yellow peppers, red onion and white beans roasted with Italian herbs until charred at the edges and crisp in spots, then splashed with balsamic, an easy sheet pan dinner for two.
- 40 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $3.78 a serving
- 660 calories
- Vegetarian
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 2 cans cannellini beans, drained and rinsed
- 2 tbsp grated parmesan (optional)
- 2 tbsp fresh basil, torn (optional)
- ¼ French bread, for serving (optional)
From your pantry
- 3 tbsp olive oil
- 1½ tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¾ tsp salt
- ¼ tsp black pepper
- 1 tbsp balsamic vinegar
Each serving has about 660 calories, 29 g protein, 89 g carbs and 22 g fat, and costs about $3.78 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red onions? White onions or yellow onions work.
- No grated parmesan? Parmesan wedge works.
- No French bread? Sourdough bread works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F with a rack in the middle.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Cut the peppers into 1-inch strips and the onion into wedges.
the beans dry with paper towels.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Dolly’s tip: Dry beans crisp up. Wet beans steam.the peppers, onion and beans on a with the oil, Italian seasoning, garlic powder, smoked paprika, salt and pepper, and spread them in one layer.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: Give everything room. Crowded vegetables steam instead of browning.25 to 30 minutes, stirring halfway, until the peppers are soft and at the edges and some beans are .
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 25 min
the balsamic over everything while it’s hot and on the pan.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Top with parmesan and basil and serve with bread for the juices.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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