posted by Sue Freeman 08-16-98 11:31 PM
Stuffed Bell Peppers Florentine
Makes 4 servings.
4 yellow or red small bell peppers, about 3 inches in diameter
1 (10-ounce) package frozen chopped spinach, thawed
1 (6-ounce) boneless, skinless chicken breast
1 egg white
2 green onions, coarsely chopped
2 tablespoons chopped fresh basil leaves or 1/2 teaspoon dried
1 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 1/2 cups fresh soft bread crumbs, divided
2 tablespoons grated parmesan cheese
2 teaspoons olive oil
1 cup chunky tomato sauce, preferably low sodium
Heat oven to 350 degrees.
Slice the tops off the bell peppers and remove
the seeds and cores. If necessary, slice a small amount off the bottom of the
peppers so they will stand upright.
Place the peppers in an 8-inch square
baking dish.
Place the spinach in a fine-mesh colander and press it with your hands to
remove the excess moisture. Transfer the spinach to the bowl of a food
processor or blender. Add the chicken breast, egg white, green onions,
basil, marjoram, salt, pepper and nutmeg. Puree the mixture.
Add 1 cup
bread crumbs and puree again.
Spoon the mixture into the four prepared
bell peppers.
In a small bowl, combine the remaining 1/2 cup bread crumbs with the
parmesan cheese and the olive oil. Pat the crumb mixture evenly on the top
of each pepper.
Pour 1 cup hot water in the bottom of the pan, around the
peppers. Cover the pan with aluminum foil and bake for 50 minutes, or until
the peppers are tender and the crumb topping is brown.
If necessary,
remove the foil during the last 10 minutes of baking so the topping will
brown.
Or cook the peppers on a double-burner gas grill.
Heat one of the burners
to high. When the grill is hot, place the covered pan of peppers on the side
of the grill that is not burning. Close lid and cook for 50 minutes, checking
halfway through cooking time to make sure the water in the pan has not
evaporated.
Heat the tomato sauce.
Divide the peppers among plates and pour 1/4 cup
of the sauce around the bottom of each stuffed pepper.