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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 large red bell peppers (about 1 pound) |
3/4 cup finely chopped onion |
3 garlic cloves, minced |
1 teaspoon light stick butter |
1 1/2 cups soft breadcrumbs (about 3 1/4 slices bread) |
1/2 cup (2 ounces) crumbled tomato-basil feta cheese |
1/3 cup fat-free milk |
1/4 teaspoon salt |
Directions:
1. Cut peppers in half lengthwise. Remove and discard seeds and membranes.
2. Cook pepper cups in boiling water to cover 5 minutes. Drain and set aside.
3. Cook onion and garlic in butter in a skillet over medium heat 5 minutes or until tender, stirring constantly.
4. Combine onion mixture, breadcrumbs, and remaining 3 ingredients in a medium bowl. Spoon 3/4 cup onion-breadcrumb mixture into each pepper cup. Place pepper cups in an 11- x 7-inch baking dish. Bake, uncovered, at 400° for 20 minutes. Increase heat to broil. Broil 3 minutes or until lightly browned.
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