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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 :2087

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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1 1/2 lbs. ground beef 1 small onion chopped 1 1/2 cups cooked rice 1 tsp. oregano 1 tsp. garlic powder 1 egg 2 Tbsp. Grated parmesan cheese salt and pepper to taste 5 large or 6 medium bell peppers 1 qt. spaghetti sauce Preheat oven to 350° F.Slice tops off peppers, seed and rinse. Steam about 5 minutes or till a little soft. Mix ground beef with next seven ingredients. Mix well. Stuff peppers, place in baking dish, pour spaghetti sauce over this. Bake at 350º for 45 minutes. Or cut pepper in half , lay them in baking dish,

Vegetables - Stuffed Bell Peppers Vegetables - Stuffed Bell Peppers

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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