Stuffed Peppers with Cheese and Spinach
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 214.8
- Total Fat: 9.7 g
- Cholesterol: 14.8 mg
- Sodium: 500.9 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 4.0 g
- Protein: 11.6 g
View full nutritional breakdown of Stuffed Peppers with Cheese and Spinach calories by ingredient
Introduction
Ever since my move to south Louisiana some four (almost five) years ago, I've become enamored with the ready availability of sweet red and yellow peppers all year round. Perfectly crunchy and naturally sweet, these peppers get their flavor from extended exposure to hot Louisiana sun turning first, green, then yellow and red at full maturity. http://www.clearlydeliciousfoodblog.com/2012/stuffed-peppers-with-cheese-and-spi
nach/ Ever since my move to south Louisiana some four (almost five) years ago, I've become enamored with the ready availability of sweet red and yellow peppers all year round. Perfectly crunchy and naturally sweet, these peppers get their flavor from extended exposure to hot Louisiana sun turning first, green, then yellow and red at full maturity. http://www.clearlydeliciousfoodblog.com/20
12/stuffed-peppers-with-cheese-and-spi
nach/
Number of Servings: 8
Ingredients
-
*4 sweet bell peppers, halved and cleaned
*1 (10-oz.) bag frozen spinach, thawed and thoroughly drained
*1 onion, chopped
*2 tablespoons olive oil
*1 1/2 cups cooked rice
*1 1/2 cups Parmesan, freshly grated
*1 cup sweet corn
*1 cup salsa
*1/2 cup basil, chopped
*Salt and pepper, to taste
Directions
1.) Preheat oven to 350F. Parboil peppers: place halved peppers in a pot of boiling water for 5-7 minutes. Drain and line a lightly greased or sprayed casserole dish with peppers.
2.) In a nonstick skillet over medium heat, cook down chopped onion in olive oil until translucent and tender (about 5-7 minutes).
3.) Mix onion with next five ingredients in a bowl and season to taste with salt and pepper. Stuff peppers with mixture and dress in additional salt, pepper, and cheese to taste.
4.) Bake for 35 minutes or until peppers are crinkly and fully roasted. Remove from oven, cool for five minutes and serve.
Makes 4-8 servings.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HELANAB86.
2.) In a nonstick skillet over medium heat, cook down chopped onion in olive oil until translucent and tender (about 5-7 minutes).
3.) Mix onion with next five ingredients in a bowl and season to taste with salt and pepper. Stuff peppers with mixture and dress in additional salt, pepper, and cheese to taste.
4.) Bake for 35 minutes or until peppers are crinkly and fully roasted. Remove from oven, cool for five minutes and serve.
Makes 4-8 servings.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HELANAB86.