White Bean & Spinach Stuffed Peppers.

Have you read the latest SELF magazine with Jenna Dewan Tatum on the cover? Well, not only is her after-baby bod inspiring, but the issue is full of great recipe ideas. The bf and I especially loved their Stuff Vegetable recipes and were inspired by this recipe to create our own White Bean & Spinach Stuffed Peppers. Words cannot describe how amazing these stuffed peppers are, even the bf said he could eat these every day! Get the ingredients and directions after the jump and enjoy!

white bean & spinach stuffed peppers recipe - haute + healthy

Ingredients:
4 red peppers, cut off tops and remove insides gills

Filling Ingredients:
2 teaspoons olive oil
1/4 cup finely chopped shallots
2 teaspoons finely chopped garlic
1 teaspoon chopped fresh rosemary

2 cans cannellini beans, rinsed and drained
1/4 cup reduced-sodium chicken broth
2 tablespoons finely chopped flat-leaf parsley
1 cup baby spinach (wilt beforehand in microwave)

Topping Ingredients:
2 tablespoons panko breadcrumbs
2 tablespoons Parmesan cheese

Coating Ingredients:
2 teaspoons olive oil
2 teaspoons balsamic vinegar
Salt & Pepper to taste

Directions:
Preheat oven to 400 and prep your peppers.

Place your four topless peppers on aluminum foil-covered baking sheet.

Mix coating ingredients together and brush inside & outside of peppers with mixture (I used my hands).

In a skillet over medium heat, heat olive oil and cook shallots until soft. Add garlic and rosemary, cook for a minute. Dump rinsed & drained beans, broth and (pre-wilted) spinach into skillet. Once all is mixed together over heat, pour all ingredients into a large bowl. Using a spoon, fill your empty peppers to their tops with the mixture. Top off each with the Topping Ingredients.

Place baking sheet into oven and bake for 20 minutes.

stuffed pepper recipe - haute + healthy

xoxo, Beth

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2 thoughts on “White Bean & Spinach Stuffed Peppers.

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