Italian White Bean-and-Spinach Cups |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Sun-dried tomato sprinkles can be found in the canned-tomato section of the supermarket. Ingredients:
2 large red bell peppers (about 1 pound) |
1 teaspoon olive oil |
1/2 cup sliced green onions |
1 garlic clove, minced |
1 cup thinly sliced spinach leaves |
1/3 cup low-salt chicken broth |
1 (19-ounce) can cannellini beans or other white beans, drained and divided |
1/2 cup (2 ounces) crumbled feta cheese with basil and tomato |
2 tablespoons sun-dried tomato sprinkles |
2 tablespoons sliced ripe olives |
1 tablespoon balsamic vinegar |
1/2 teaspoon dried italian seasoning |
2 teaspoons italian-seasoned breadcrumbs |
1 teaspoon grated parmesan cheese |
Directions:
1. Preheat oven to 350°.
2. Cut tops off bell peppers; discard tops, seeds and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add green onions and garlic; sauté 2 minutes. Stir in spinach; cook 1 minute or until spinach wilts. Remove from heat, and set aside.
4. Place broth and 1/2 cup beans in a food processor or blender, and process until smooth. Stir bean purée into spinach mixture. Add remaining beans, feta cheese, tomato sprinkles, olives, vinegar, and Italian seasoning; stir well.
5. 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.
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