Sun-dried tomato sprinkles can be found in the canned-tomato section of the supermarket.
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
How to Make It
Preheat oven to 350°.
Cut tops off bell peppers; discard tops, seeds and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.
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.
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.
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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