Italian White Bean-And-Spinach Cups

• 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 350u0b0.
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 350u0b0 for 25 minutes.

red bell peppers, olive oil, green onions, garlic, lowsalt chicken broth, cannellini beans, feta cheese, tomato sprinkles, olives, balsamic vinegar, italian seasoning, italianseasoned breadcrumbs, parmesan cheese

Taken from www.myrecipes.com/recipe/italian-white-bean-and-spinach-cups (may not work)