Recipe description
July 21, 2026
Roasted peppers with white beans
Fiber-rich, plant-forward dish supporting gentle digestion and variety.
92%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from legumes and peppers.
- Colorful plant foods and olive oil provide polyphenols.
- Balanced with plant protein and healthy fats.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bell Pepper
2
piece
Bean, white
400
gram
Oil, olive
2
tablespoon
Garlic
2
clove
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Fresh herbs
2
tablespoon
Instructions
1
Preheat oven to 200°C (400°F). Cut bell peppers into quarters, remove seeds and stems.
2
Place pepper quarters on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper.
3
Roast peppers for 20-25 minutes until tender and slightly charred around the edges.
4
While peppers roast, drain and rinse white beans. Mince garlic cloves.
5
Heat remaining olive oil in a pan over medium heat. Add garlic and sauté for 1 minute until fragrant.
6
Add white beans to the pan and cook for 3-4 minutes, stirring occasionally.
7
Arrange roasted peppers on serving plates, top with the warm white bean mixture.
8
Garnish with fresh herbs and serve immediately.
More Recipes For Your Gut
Nutrition
315 kcal
Calories
14 g
Protein
32 g
Carbohydrates
9 g
Fiber
6 g
Sugar
14 g
Fat
4 g
Saturated fat
1.4 g
Salt
FAQ
Is this dish vegan/vegetarian?
Yes. It's plant-based with no animal products.
How long does it take to prepare and cook?
About 45–50 minutes total (15 min prep, 20–25 min roasting, 5–10 min on the stove).
Can I make this ahead or store leftovers?
Yes. Refrigerate leftovers for up to 3 days and reheat gently.
Can I swap peppers or beans?
Yes. Try zucchini or eggplant; swap beans with chickpeas or kidney beans.
Is it gluten-free?
Yes, the ingredients are gluten-free. If serving with grains, choose a gluten-free option.
How can I boost protein or fiber?
The dish provides fiber from beans. Add extra beans or serve with quinoa or brown rice for more protein.
What are good serving suggestions?
Serve warm with a simple grain like quinoa or rice, or with greens.
Are there any common allergens?
Contains garlic. If you’re sensitive, omit it.
Can I freeze the dish?
Yes. Freeze leftovers in airtight containers up to 1 month; thaw and reheat.
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