Vegetarian Cannellini-Stuffed Baby Peppers with Cheesy Panko Topping Recipe - BettyCrocker.com

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