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Full Online Book HomeLearning KitchenVegetables - Stuffed Bell Peppers Florentine
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Vegetables - Stuffed Bell Peppers Florentine Post by :themailman Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2058

Click below to download : Vegetables - Stuffed Bell Peppers Florentine (Format : PDF)

Vegetables - Stuffed Bell Peppers Florentine

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.


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