Stuffed peppers florentine+

4 servings

Ingredients

Quantity Ingredient
4 smalls Yellow or red sweet bell peppers about 3\" diameter
1 pack Frozen chopped spinach (10 oz.) thawed
1 Chicken breast, boneless, skinless (about 6 oz.)
1 Egg white
2 Green onions, coarsely chopped
2 tablespoons Fresh Basil leaves (chopped) or 1/2 ts. dried
1 teaspoon Dried Marjoram
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Ground nutmeg
1½ cup Fresh bread crumbs, divided
2 tablespoons Parmesan, grated
2 teaspoons Olive oil
1 cup Chunky tomato sauce, preferable low sodium

Directions

TO PREPARE PEPPERS: Slice tops off bell peppers. Remove seeds and cores. If necessary, slice off a small piece off the bottom of each pepper to make them stand straight. Place peppers in an 8 x 8" baking dish.

TO PREPARE FILLING: Place spinach in fine mesh colander. Press with hands to remove excess moisture. Transfer spinach to bowl of food processor or blender. Add chicken breast, egg white, green onions, basil, marjoram, salt, pepper and nutmeg. Puree mixture. Add 1 cup bread crumbs. Puree again. Spoon mixuture into 4 prepared bell peppers. In small bowl, combine remaining ½ cup bread crumbs, Parmesan cheese, and olive oil. Pat crumb mix on top of each pepper.

TO BAKE PEPPERS: Pour 1 cup hot water in bottom of pan around peppers.

cover pan with aluminum foil. Bake in 350 degree oven for 50 minutes, or until peppers are tender and crumb topping is brown. (Note: If necessary, remove foil during last 10 minutes of baking so topping will brown.)

TO GRILL PEPPERS: If using double burner gas-grill, heat 1 burner to high. When grill is hot, place covered pan of peppers on side of grill that is not burning. Close lid. cook for 50 minutes, checking halfway through cooking time to see if the water in pan has evaporated.

TO SERVE: Heat tomato sauce. Divide peppers among plates. pour ¼ cup sauce around bottom of each stuffed pepper. Serve.

Found in this mornings St. Paul Pioneer Press MM format courtesy Mary Riemerman Submitted By MARY RIEMERMAN On 10-01-95

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