Meatless Monday: Spinach and Cheese Stuffed Peppers

February 20, 2012

Spinach and cheese stuffed peppers are an easy and satisfying dinner option. Spinach is combined with mozzarella, basil, feta, and Romano cheese and then stuffed into sweet Italian peppers. If you want a more hearty filling, add a whole grain like farro or quinoa. Stuffed peppers with spinach and cheese are a wonderful dish that the whole family can enjoy.

Stuffed Peppers with Cheese and Spinach

Ingredients:

5 long sweet Italian red or green peppers

Stuffing:

2 cups Italian style bread crumbs

7 cloves of garlic – chopped

1 cup of Feta cheese – crumbled

10 oz. of chopped frozen spinach

1 handful of fresh basil - chopped

Shredded mozzarella

¼ cup grated Romano cheese

Olive oil

Directions:

Heat a griddle and place the peppers whole on the griddle to grill. When the peppers are slightly charred remove from the griddle to cool.

Heat a medium sized frying pan with a drizzle of olive oil and place the frozen spinach to sauté.

While the spinach is sautéing, heat a large frying pan with a drizzle of olive oil and place the garlic in the pan to sauté. Add the bread crumbs and a little more olive oil and toss. Add the sautéed spinach and grated Romano cheese and toss. If a little more olive oil is needed add it. Add the crumbled feta cheese and toss. Remove the pan from the heat and set aside.

Preheat the oven 350 degrees:

Carefully slice the peppers lengthwise and place in a baking pan. Top the peppers with the stuffing. Sprinkle grated mozzarella on top and grate a little more Romano cheese on top. Drizzle a little more olive oil over the peppers.

Bake: 20-25 minutes or until the cheese is slightly golden.