- Calories 369
- Caloriesfromfat 29%
- Fat 11.9g
- Satfat 5.2g
- Monofat 3.8g
- Polyfat 1.2g
- Protein 18g
- Carbohydrate 49.6g
- Fiber 5.8g
- Cholesterol 26mg
- Iron 8mg
- Sodium 986mg
- Calcium 275mg
Italian White Bean-and-Spinach Cups
Sun-dried tomato sprinkles can be found in the canned-tomato section of the supermarket.
How to Make It
Step 1
Preheat oven to 350°.
Step 2
Cut tops off bell peppers; discard tops, seeds and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.
Step 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.
Step 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.
Step 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.
