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Italian White Bean And Spinach Cups

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked

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