posted by Sue Freeman 01-20-99 7:31 AM
Stuffed Bell Peppers
3 whole red bell peppers
3 cups rice pilaf (cooked) Can use just plain cooked white rice or wild rice too
1/2 cup chopped fresh basil
12 button mushrooms, chopped
1 zuchinni, chopped
2 cups spinach (baby is best) cleaned and stems removed
1/4 cup grated Parmesean cheese
3/4 cup sun dried tomatoes (not oil packed,revived and chopped)
2 eggs
1 cup shredded low fat mozzerlla cheese
Garlic, salt and pepper to taste
Preheat oven to 350 degrees F.
Cut bell peppers horizontally in half. Clean and discard seeds. Blanch in boiling water for two minutes and no longer.
You don’t want them too soft.
Combine rest of ingredients , except for mozzerella cheese, in a large bowl and fill red peppers.
You want to overfill them as the spinach will cut down as it cooks.
Place stuffed bell peppers on a lightly sprayed baking dish , sprinkle with mozzerella cheese and bake covered in a 350 degree oven for 20 minutes; Do not cover. The peppers will get way too soft.
You can also put chicken in a lightly sprayed baking dish in a layer on the bottom and spread the top of the chicken with this stuffing and bake .
Cover it for the first 15 minutes and then uncover until chicken is done.
Note: This is also good to stuff tomatoes with and then bake the tomatoes.