posted by Sue Freeman 01-20-99 7:31 AM
Stuffed Bell Peppers
3 whole red bell peppers
3 cups rice pilaf (cooked)
1/2 cup chopped fresh basil
12 button mushrooms
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)
1 cup shredded low fat mozzerlla cheese
Garlic, salt and pepper to taste
Preheat oven to 350° F.
Cut bell peppers horizontally in half; clean and discard seeds. Blanch in boiling water for two minutes and no longer.
Combine rest of ingredients , except for mozzerella cheese, in a large bowl and fill red peppers. You want to overfill them as the spinach will cut down as it cooks. Place stuffed bell peppers on a lightly sprayed baking dish , sprinkle with mozzerella cheese and bake, uncovered, in a 350 degree oven for 20 minutes.
**** You can also put chicken in a lightly sprayed baking dish in a layer on the bottom and spread the top of the chicken with this stuffing and bake. Cover it for the first 15 minutes and then uncover until chicken is done.
**** This is also good to stuff tomatoes with and then bake the tomatoes.
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