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