Stuffed Pepper with Beans, Nuts & Lemon Pepper Parsley Chips


Submitted by Hidemi Walsh
Serves 2

Ingredients:
1 Red bell pepper (about 1/2 lb)
1/2 cup canned Cannellini beans, rinsed and drained
1/4 cup Chopped walnuts
1 tablespoon and 1 teaspoon Extra virgin olive oil, divided
1 teaspoon & 1/8 tsp Healthy Solutions Spice Blends Lemon Pepper Scallops, divided
1/4 teaspoon Garlic powder
1/4 teaspoon Dried oregano leaves
1 tablespoon Grated parmesan cheese
1/2 cup Fresh parsley leaves, washed

Directions:
Preheat the oven broiler. Wash red pepper and pat dry with paper towels. Cut the pepper in half and remove seeds and membranes. Place peppers on a baking sheet, skin side up. Place the baking sheet on a rack in the oven and broil until skins are blackened. Remove the baking sheet from the oven and let cool. When the peppers have cooled enough to handle, remove peel and discard.

Parsley Chips: In a bowl, mix together parsley leaves, 1 teaspoon of olive oil and 1/8 teaspoon of Healthy Solutions Spice Blends Lemon Pepper Scallops. Place on another baking sheet in a single layer and bake in preheated 400 degrees F oven for 2-3 minutes until crisp. Remove the baking sheet from the oven and let cool.

In another bowl, mix together beans, walnuts, 1 teaspoon of Healthy Solutions Spice Blends Lemon Pepper Scallops, garlic powder, oregano, parmesan cheese and 1 tablespoon of olive oil. Put the mixture into each pepper and place the peppers on a baking sheet. Bake in preheated 325° F oven for 7-8 minutes.

Remove the baking sheet from the oven. Put the parsley chips on top equally and serve.

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