Cheesy Stuffed Peppers with White Beans
from Woman's Day May 2012 issue (with a few changes for a B+ diet)
6 Bell peppers (be creative use different colored ones)
2 TBSP olive oil
1 Large onion - chopped
3 Cloves garlic - finely chopped
1 10oz pkg fresh spinach - remove and discard thick stems, leaves rough chop
1 15oz can great northern beans -drained & rinsed
2 TBSP lemon juice
1 Cup part-skim mozzarella cheese - shredded
1/4 Cup grated Parmesan cheese
Salt
- Heat broiler. Cut the peppers in half (lengthwise) through the stem and discard the seeds. On a rimmed baking sheet, toss the peppers with 1 TBSP oil and 1/4 tsp salt. Arrange cut-side down and broil for 3 minutes. Turn and broil until beginning to soften (about 3 minutes more). Pour off any accumulated liquid. Reduce the oven temp to 425 degrees.
- Meanwhile, heat the remaining TBSP oil in 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 salt 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.
- place peppers in 9 x 13 baking dish 9cut side up). Dividing evenly, fill the peppers with the bean mixture, then place baking dish into oven. Bake until the peppers are tender ant the cheese has melted (4 to 6 minutes).
ENJOY
