Spinach ’n’ Ar­ti­choke Stuffed Pep­pers

AC­TIVE TIME: 15 min. TO­TAL TIME: 15 min. SERVES: 8

Simple Grace - - Sunday Supper -

20 baby rain­bow pep­pers 1 clove gar­lic

1⁄2 cup raw cashews

2 Tbs. chopped scal­lions 2 Tbs. olive oil

1 cup frozen spinach, thawed

and drained

1 cup frozen ar­ti­choke hearts,

thawed and drained

1 Tbs. nu­tri­tional yeast

Pinch of cayenne pep­per

1 Slice pep­pers in half; re­move seeds. With pro­ces­sor run­ning, drop gar­lic through feed tube. Add cashews, scal­lions and oil. Process 30 sec. or un­til pureed. Pulse in next 4 in­gre­di­ents. Sea­son with salt and pep­per. 2 Di­vide mix­ture among pep­per halves. Gar­nish as de­sired. Per serv­ing: Cal. 100 Pro. 4g Carb. 7g Fiber 3g Sug. 2g Chol. 0mg Sod. 34mg To­tal fat: 7g Sat. 1g Trans. 0g

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