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Italian White Bean-and-Spinach Cups

Yield 2 servings
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

Nutrition Information

  • calories 369
  • caloriesfromfat 29 %
  • fat 11.9 g
  • satfat 5.2 g
  • monofat 3.8 g
  • polyfat 1.2 g
  • protein 18 g
  • carbohydrate 49.6 g
  • fiber 5.8 g
  • cholesterol 26 mg
  • iron 8 mg
  • sodium 986 mg
  • calcium 275 mg

How to Make It

  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.