White Bean Mushroom Pepper Bake

Roasted mushrooms and peppers with creamy beans and juicy tomatoes. Roast mushrooms first so they brown before the tomato juices arrive.

Why you’ll love this recipe

• Roasted mushrooms and peppers with creamy beans and juicy tomatoes.
• Roast mushrooms first so they brown before the tomato juices arrive.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 1 15-oz can canned white beans, drained
• 8 oz mushrooms, quartered
• 1 bell pepper, diced
• 2 tomatoes, diced
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oven to 425°F

   Heat oven to 425°F. Toss mushrooms and pepper with oil and oregano in a baking dish.

2. 02

   Roast 15 minutes, stirring once

   Roast 15 minutes, stirring once.

3. 03

   Fold in drained beans and tomatoes, then return to the oven

   Fold in drained beans and tomatoes, then return to the oven.

4. 04

   Bring it together

   Bake 12–15 minutes until tomatoes are juicy and mushrooms are tender. Stir before serving.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Roast mushrooms first so they brown before the tomato juices arrive.

Make it your own

Use canned chickpeas instead of white beans.

What to serve with it

Let the dish settle briefly before dividing into portions. Serve from the baking dish while the top is still warm; extra vegetables alongside are optional groceries.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.