MENU
  • Print
    125
  • Save
    48
  • Pinterest
    27
  • Email
    21
  • Facebook
    6

Vegetarian Cannellini-Stuffed Baby Peppers with Cheesy Panko Topping

  • Prep 40 min
  • Total 60 min
  • Servings 32

Brighten up your cocktail hour spread with these creamy, crunchy, cheesy treats! MORE + LESS -

Ingredients

Peppers

16
mini sweet peppers (red, yellow and orange)
1
tablespoon olive oil
1
cup thinly sliced red onion
1/4
teaspoon salt
1
can (19 oz) Progresso™ cannellini beans, drained, rinsed
2
tablespoons white balsamic vinegar
1/4
cup heavy whipping cream
1/2
cup shredded Parmesan cheese (2 oz)
1
cup shredded mozzarella cheese (4 oz)

Topping

1
tablespoon butter
1/4
cup Progresso™ plain panko crispy bread crumbs
1
tablespoon chopped fresh thyme leaves

Steps

Hide Images
  • 1
    Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; set aside.
  • 2
    Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on cookie sheet, cut sides up. If peppers roll, slice off a tiny bit of skin on bottom of each pepper half to create a flat surface.
  • 3
    In 10-inch skillet, heat oil over medium heat. Add onion and salt; cook 5 to 6 minutes or until softened. Stir in beans; cook 2 to 3 minutes or until softened. Add vinegar; cook 1 minute longer. Stir in cream; cook 1 minute longer. Transfer to medium bowl, and mash with wooden spoon or potato masher. Stir in Parmesan cheese. Spoon about 2 teaspoons mixture into each pepper half.
  • 4
    Top each pepper half with 1 1/2 teaspoons mozzarella cheese. Bake 15 to 18 minutes or until peppers are crisp-tender.
  • 5
    Meanwhile, in 8-inch skillet, melt butter over medium heat. Add bread crumbs and thyme; stir 1 to 2 minutes or until toasted. Remove from heat. Sprinkle over melted cheese on peppers.

Expert Tips

  • If pepper halves threaten to roll on their sides after you’ve already stuffed them, prop up each problem pepper with a small ball of foil.
  • Try to get all of the mozzarella cheese in the center of the bean mixture; it will melt to cover the whole pepper. If you sprinkle it over the edges of each pepper before baking, it won’t look as pretty.

Nutrition Information

Nutrition Facts

Serving Size: 1 Appetizer
Calories from Fat
25
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
10%
10%
Exchanges:
Free
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment