Red Peppers Stuffed with Creamy Parmesan Spinach

2014-11-29

 This recipe serves 4

Ingredients

  • 4 red peppers Peppers, sweet, red, cooked, boiled, drained, with salt
  • 1 Tbs melted butter Butter, without salt
  • 1/2 cup whole wheat bread crumbs
  • 1 Tbs chopped fresh parsley Parsley, raw
  • salt and pepper to taste Peppers, sweet, red, cooked, boiled, drained, with salt
  • 1 tsp olive oil Oil, olive, salad or cooking
  • 1 tsp minced garlic Garlic, raw
  • pinch red pepper flakes
  • 1/2 cup half and half cream Cream, fluid, heavy whipping
  • 1 minced zest of lemon Lemon peel, raw
  • salt Salt, table
  • 1/2 cup parmesan Cheese, grated Cheese, parmesan, grated
  • 2 bags 6oz each baby spinach ( about 12 cups)

Method

Step 1

Saute bread crumbs in buttered until crisp and slightly brown. Transfer to a bowl and add the parsley and salt and pepper. Saute in olive oil the garlic and red pepper flakes for 30 seconds; then add half and half, lemon zest and salt to taste. Simmer for 5 mins. Stir in cheese , reduce heat and keep warm. Saute spinach in 2 tbsp. water until just wilted. Drain spinach well; add to sauce and simmer 2-3 mins. stirring constantly. Fill pepper halves and top with bread crumbs Serve immediately.Saute bread crumbs in buttered until crisp and slightly brown. Transfer to a bowl and add the parsley and salt and pepper. Saute in olive oil the garlic and red pepper flakes for 30 seconds; then add half and half, lemon zest and salt to taste. Simmer for 5 mins. Stir in cheese , reduce heat and keep warm. Saute spinach in 2 tbsp. water until just wilted. Drain spinach well; add to sauce and simmer 2-3 mins. stirring constantly. Fill pepper halves and top with bread crumbs Serve immediately.

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