Two days of pasta meals and I think it's time for something with lots of protein. This meatless meal appealed to me. I try to post appealing recipes for those of us who love to eat good food but at the same time try very hard to make good choices to stay healthy. This recipe appealed to me because I love all the ingredients. It caught my eye in a Woman's Day magazine. I think it would work really well with small variegated bell peppers but today I'm using some green ones because that's what's in the frige~~~~
4 bell peppers
2 T. olive oil
salt and pepper
1 large onion
3 cloves garlic minced
1 -10 oz. fresh spinach, chopped
1 -15 oz. can small white beans
2 T. fresh lemon juice
4 oz. shredded mozzarella cheese (part skim)
1/4 cup grated cheese
1 cup Marinara sauce
Cut pepper in half and clean and discard seeds. Toss the peppers with 1 T. olive oil. Arrange cut side down and broil for approximately 3 minutes to soften. Turn and broil a bit more. Reduce oven temperature to 425.
Meanwhile heat remaining olive oil in skillet over medium heat, add onion and cook covered until tender. Stir in garlic and cook 1 minute.
Add spinach and salt and pepper to the skillet and cook tossing for spinach to wilt. Remove from heat fold in beans and lemon juice (I drain beans and rinse), then mozzarella and grated cheese. Spread marinara sauce in 13 x9 inch baking dish. Fill peppers evenly with bean mixture. Place on top of sauce and bake until peppers are tender and cheese has melted approx. 10 min. or more.
Happy Baking and Cooking from my kitchen to yours,
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| 7/9/12 |
4 bell peppers
2 T. olive oil
salt and pepper
1 large onion
3 cloves garlic minced
1 -10 oz. fresh spinach, chopped
1 -15 oz. can small white beans
2 T. fresh lemon juice
4 oz. shredded mozzarella cheese (part skim)
1/4 cup grated cheese
1 cup Marinara sauce
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| Left half pepper uncleaned, right pepper half cleaned of seeds. |
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| Stuffing for peppers! Yummy! I would be able to eat this mixture alone and did eat a small amount before stuffing the peppers. Really tasty combo! |
Cut pepper in half and clean and discard seeds. Toss the peppers with 1 T. olive oil. Arrange cut side down and broil for approximately 3 minutes to soften. Turn and broil a bit more. Reduce oven temperature to 425.
Meanwhile heat remaining olive oil in skillet over medium heat, add onion and cook covered until tender. Stir in garlic and cook 1 minute.
Add spinach and salt and pepper to the skillet and cook tossing for spinach to wilt. Remove from heat fold in beans and lemon juice (I drain beans and rinse), then mozzarella and grated cheese. Spread marinara sauce in 13 x9 inch baking dish. Fill peppers evenly with bean mixture. Place on top of sauce and bake until peppers are tender and cheese has melted approx. 10 min. or more.
Happy Baking and Cooking from my kitchen to yours,
5/6/2019 original
3 comments:
I just make this recipe and it was delicious!!!!! BUT, I always cook with some kind of wine, beer etc. So I tried a little bit of Vermouth and it brought the taste to the top!! I always try recipe's exactly, but felt it needed just a bit more taste. Try it to the exact recipe and then try it with the Vermouth! Totally YUMMY!!! Could not ask for a better vegetarian dinner!!!!!!!!!!!!!!
Could not ask for a better meal!! Although I followed the recipe, I always cook with wine, beer, bourbon or broth. I chose to cook this in the oven after mixing the ingredients together, with Vermouth. It totally brought our every flavor of the pepper, beans, garlic. I do not like spinach so I did Escarole instead. TOTALLY YUMMY!! I would certainly recommend this to anyone, and it doesn't take all day to make!!!!
Thanks for commenting Linda. What a nice touch. I would never have thought of that. How much would you say to add. I seldom add any type wine etc. to recipes and it's because I am worried about altering taste too much. I think you are on to something..<3 M.j.
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