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Cheesy Stuffed Peppers with White Beans

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tealady View Drop Down
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    Posted: 21 October 2019 at 2:11pm

Cheesy Stuffed Peppers with White Beans

If you're pressed for time, prep the peppers and store them in the fridge for up to three days. When ready to serve, bake them, covered, adding about 10 minutes to the listed cook time.

Cal/Serv: 313
Yields: 4

Prep Time: 0 hours 25 mins
Total Time: 0 hours 30 mins

4 bell peppers
2 tbsp. olive oil
Kosher salt and pepper
1 large onion
3 cloves garlic
1 package fresh spinach
1 can small white beans
2 tbsp. fresh lemon juice
4 oz. part-skim mozzarella
1/4 c. grated Parmesan (1 oz)
1 c. marinara sauce

    Heat broiler. Cut the peppers in half through the stem and discard the seeds. On a rimmed baking sheet, toss the peppers with 1 Tbsp oil and 1/4 tsp each salt and pepper. Arrange cut-side down and broil for 3 minutes. Turn and broil until beginning to soften, 3 minutes more. Pour off any accumulated liquid. Reduce the oven temperature to 425°F.
    Meanwhile, heat the remaining Tbsp oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Stir in the garlic and cook for 1 minute.
    Add the spinach and 1/4 tsp each salt and pepper to the skillet and cook, tossing, until beginning to wilt, 1 to 2 minutes. Remove from heat and fold in the beans and lemon juice, then the mozzarella and Parmesan.
    Spread the marinara sauce on the bottom of a 9 x 13-in. baking dish. Dividing evenly, fill the peppers with the bean mixture (about 1/2 cup each), then place on top of the sauce in the baking dish. Bake until the peppers are tender and the cheese has melted, 4 to 6 minutes.

Tips & Techniques
For a little kick, add 1/4 to 1/2 tsp crushed red pepper flakes to the skillet along with the garlic.

Edited by tealady - 21 October 2019 at 2:12pm
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Post Options Post Options   Thanks (0) Thanks(0)   Quote bmwilliamson Quote  Post ReplyReply Direct Link To This Post Posted: 29 October 2019 at 8:16am
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