Italian Stuffed Bell Peppers (Vegetarian)

Italian Stuffed Bell Peppers are filled with artichokes, cannellini beans, Tuscan kale and kalamata olives, topped with walnuts and pesto panko. Healthy weeknight dinner and meatless meal.

– Bell peppers – Olive oil – Onion – Italian seasoning – Red pepper flakes – Marinara sauce – Cannellini beans – Artichoke hearts – Tuscan kale – Kalamata olives – Panko – Pesto – Parmesan – Walnuts

Place halved peppers face down on a sheet pan. Broil until flesh begins to blister.

Saute onion in olive oil, Italian seasoning, and red pepper flakes. Add tomato sauce and simmer.

Stir in cannellini beans, artichokes, kale, and olives.

Stir until the kale softens.

Stir the panko, pesto, Parmesan, and walnuts together.

Spread tomato sauce on the bottom of the pan. Place the peppers face-up.

Fill the peppers with the bean mixture. Top with the pesto panko.

Bake for 15-20 minutes or until the bread crumb topping is golden brown.

Dot with pesto and top with more Parmesan cheese.

Serve and enjoy!

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