Italian White Bean And Spinach Cups
|Red bell peppers||1 Pound (2 Large)|
|Olive oil||1 Teaspoon|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Sliced spinach||1 Cup (16 tbs)|
|Low salt chicken broth||1⁄3 Cup (5.33 tbs)|
|Canned cannellini beans/Other white beans||19 Ounce, drained and divided|
|Feta cheese with basil and tomato||1⁄2 Cup (8 tbs), crumbled|
|Sun dried tomato||2 Tablespoon|
|Sliced ripe olives||2 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Dried italian seasoning||1⁄2 Teaspoon|
|Italian seasoned breadcrumbs||2 Teaspoon|
|Grated parmesan cheese||1 Teaspoon|
Preheat oven to 350°.
Cut tops off bell peppers; discard tops, seeds, and membranes.
Cook jpeppers in boiling water 5 minutes; drain and set aside.
Heat oil in a large nonstick skillet over medium-high heat until hot.
Add green onions and garlic; saute 2 minutes.
Stir in spinach; cook 1 minute or until spinach wilts.
Remove from heat, and set aside.
Place broth and 1/2 cup beans in a food processor or blender; cover and process until smooth.
Stir bean puree into spinach mixture.
Add remaining beans, feta cheese, tomato sprinkles, olives, vinegar, and Italian seasoning; Stir well.
Divide bean mixture evenly between peppers.
Combine breadcrumbs and Parmesan cheese; sprinkle evenly over bean mixture.
Place stuffed peppers in an 8-inch square baking dish; bake at 350° for 25 minutes.