Vegeterian Cannellini Stuffed Baby Peppers with Cheesy Panko Topping

Brighten up your cocktail hour spread with these creamy, crunchy, cheesy treats!

  • Minutes Prep Time
  • Minutes Total
  • 32 Recipe Yield
  • Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; set aside.
  • 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.
  • 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.
  • Top each pepper half with 1 1/2 teaspoons mozzarella cheese. Bake 15 to 18 minutes or until peppers are crisp-tender.
  • 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.

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

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