Tuesday, April 16, 2013
White Bean & Spinach Stuffed Peppers
4 bell peppers - cut in half and seeded
2 TBSP + olive oil
salt and pepper
1 large onion - chopped
3 cloves garlic - finely chopped
10 oz (about 4 loosely packed cups) fresh baby spinach
1 can white beans - drained and rinsed
2 TBSP fresh lemon juice
4 oz (1 cup) shredded mozzarella
1/4 cup grated parmesan
1 cup marinara sauce
*I topped half of mine with some browned sausage
Heat oven to 425 and line a rimmed baking sheet with foil. Place peppers face down on sheet and drizzle with oil. Cook 20-30 minutes, flipping halfway through, until peppers are soft but not squishy. Pour off any excess liquid.
While peppers are cooking, heat 2 TBSP olive oil in a large pan over medium heat. Add the onion and cook until tender, 5 to 6 minutes. Add garlic and cook for 1 more minute.
Add the spinach and 1/4 tsp each of salt and pepper, cooking and tossing until it begins to wilt, 1 to 2 minutes. Remove from heat and fold in beans and lemon juice, then the mozzarella and parmesan.
Spread the marinara in the bottom of a 9 x 13 inch casserole and arrange the peppers on top, open side up. Evenly fill the peppers with the bean mixture and bake until tender and cheese is melted.