Lunch: Cheesy Stuffed Peppers with White Beans

Recipe by Woman's Day Kitchen If you're pressed for time, prep the peppers and store them in the fridge for up to three days. When ready to serve, bake them, covered, adding about 10 minutes to the listed cook time.

This recipe includes superfoods such as:

Lemon, Spinach

Health benefits of Cheesy Stuffed Peppers with White Beans

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

4 bell peppers
2 tbsp. olive oil
Kosher salt and pepper
1 large onion
3 cloves garlic
1 package fresh spinach
1 can small white beans
2 tbsp. fresh lemon juice
4 oz. part-skim mozzarella
1/4 c. grated Parmesan (1 oz)
1 c. marinara sauce

Instructions

Heat broiler. Cut the peppers in half through the stem and discard the seeds. On a rimmed baking sheet, toss the peppers with 1 Tbsp oil and 1/4 tsp each salt and pepper. Arrange cut-side down and broil for 3 minutes. Turn and broil until beginning to soften, 3 minutes more. Pour off any accumulated liquid. Reduce the oven temperature to 425 °F.
Meanwhile, heat the remaining Tbsp oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Stir in the garlic and cook for 1 minute.
Add the spinach and 1/4 tsp each salt and pepper to the skillet and cook, tossing, until beginning to wilt, 1 to 2 minutes. Remove from heat and fold in the beans and lemon juice, then the mozzarella and Parmesan.
Spread the marinara sauce on the bottom of a 9 x 13-in. baking dish. Dividing evenly, fill the peppers with the bean mixture (about 1/2 cup each), then place on top of the sauce in the baking dish. Bake until the peppers are tender and the cheese has melted, 4 to 6 minutes.