Italian White Bean-and-Spinach Cups

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

Preparation

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.