Italian Stuffed Bell Peppers (Vegetarian)
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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.
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– Bell peppers – Olive oil – Onion – Italian seasoning – Red pepper flakes – Marinara sauce – Cannellini beans – Artichoke hearts – Tuscan kale – Kalamata olives – Panko – Pesto – Parmesan – Walnuts
Ingredients
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Place halved peppers face down on a sheet pan. Broil until flesh begins to blister.
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Saute onion in olive oil, Italian seasoning, and red pepper flakes. Add tomato sauce and simmer.
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Stir in cannellini beans, artichokes, kale, and olives.
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Stir until the kale softens.
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Stir the panko, pesto, Parmesan, and walnuts together.
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Spread tomato sauce on the bottom of the pan. Place the peppers face-up.
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Fill the peppers with the bean mixture. Top with the pesto panko.
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Bake for 15-20 minutes or until the bread crumb topping is golden brown.
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Dot with pesto and top with more Parmesan cheese.
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Serve and enjoy!
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Get this recipe and more inspiration at
Midwestern HomeLife
midwesternhomelife.com
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