Sun-dried tomato sprinkles can be found in the canned-tomato section of the supermarket.

Angie N. Sinclair
Recipe by Cooking Light May 1996

Gallery

Recipe Summary

Yield:
2 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

369 calories; calories from fat 29%; fat 11.9g; saturated fat 5.2g; mono fat 3.8g; poly fat 1.2g; protein 18g; carbohydrates 49.6g; fiber 5.8g; cholesterol 26mg; iron 8mg; sodium 986mg; calcium 275mg.
Advertisement
Advertisement