Italian White Bean-And-Spinach Cups Recipe

Name: Italian White Bean-And-Spinach Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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; saute 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 puree 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 350u00b0 for 25 minutes.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large red bell peppers (about 1 pound), 1 teaspoon olive oil, 1/2 cup sliced green onions, 1 garlic clove, minced, and more.

Yes, Italian White Bean-And-Spinach Cups falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian White Bean-And-Spinach Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions