Italian White Bean And Spinach Cups Recipe




 Red bell peppers1 Pound (2 Large)
 Olive oil1 Teaspoon
 Sliced green onions1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), minced
 Sliced spinach1 Cup (16 tbs)
 Low salt chicken broth1⁄3 Cup (5.33 tbs)
 Canned cannellini beans/Other white beans19 Ounce, drained and divided
 Feta cheese with basil and tomato1⁄2 Cup (8 tbs), crumbled
 Sun dried tomato2 Tablespoon
 Sliced ripe olives2 Tablespoon
 Balsamic vinegar1 Tablespoon
 Dried italian seasoning1⁄2 Teaspoon
 Italian seasoned breadcrumbs2 Teaspoon
 Grated parmesan cheese1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1309 Calories from Fat 224

% Daily Value*

Total Fat 25 g39%

Saturated Fat 8.5 g42.6%

Trans Fat 0 g

Cholesterol 38.8 mg

Sodium 2841 mg118.4%

Total Carbohydrates 199 g66.4%

Dietary Fiber 57.7 g230.9%

Sugars 39.2 g

Protein 84 g168.1%

Vitamin A 841.6% Vitamin C 1183.8%

Calcium 84.9% Iron 147.7%

*Based on a 2000 Calorie diet


Preheat oven to 350°.
Cut tops off bell peppers; discard tops, seeds, and membranes.
Cook jpeppers in boiling water 5 minutes; drain and set aside.
Heat oil in a large nonstick skillet over medium-high heat until hot.
Add green onions and garlic; saute 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; cover and process until smooth.
Stir bean puree 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.