RED PEPPER, MOZZARELLA & SPINACH MELTS
Make these finger-lickingly good melts just as they are, or try one of the clever variations
Provided by Tony Tobin
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Heat a frying pan on medium; add the butter and a little of the oil. Once it stops sizzling, add the soda farl slices and cook for 1 min on each side until lightly golden - you'll have to do this in batches. Set aside.
- Add 1 tbsp oil to the pan. Stir in the garlic and cook for 30 secs, then add the spinach and cook for 1-2 mins until hot, stirring often. Season to taste.
- Heat the grill to medium. Spoon the spinach mixture onto each toasted farl, then pile the peppers and mozzarella on top. Season and lightly drizzle with olive oil. Pop under the grill and cook for 1-2 mins, until the cheese is bubbling. Serve immediately.
Nutrition Facts : Calories 471 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.94 milligram of sodium
SPINACH AND RICOTTA STUFFED PEPPERS
These stuffed peppers are sweet and tender on the outside with a cheesy and creamy filling on the inside; every bite is nothing less than mouthwatering!
Provided by Julie Chiou
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Chop red bell peppers in halves and remove their seeds. Place them upside down in an oven-safe tray and bake them for 10 minutes at 375°F. Then turn them and bake them for another 5-10 minutes or until peppers are fork tender.
- In the meantime, chop onion and garlic into small pieces. Heat olive oil in a large skillet over medium heat. Add chopped onion, salt and garlic and sauté until onion is translucent. Then add ground black pepper and freshly ground nutmeg.
- Add fresh spinach and stir for 1 to 2 minutes until spinach is evenly cooked.
- Remove the skillet from the stove and add the ricotta cheese and 1 ½ cups of shredded mozzarella cheese.
- Once the red bell peppers are fork tender (they should be tender but still keeping their shape), remove them from the oven. Fill red bell peppers with the spinach and ricotta mixture and top them with the remaining shredded mozzarella cheese.
- Place them in the oven for 8-10 minutes for the cheese to melt.
- Serve hot.
Nutrition Facts : ServingSize 1 stuffed bell pepper, Calories 429 kcal, Carbohydrate 19 g, Protein 28 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 99 mg, Sodium 832 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 9 g
SAUTEED SPINACH AND PEPPERS
We often steam our fresh spinach and eat it plain. But this version dressed up with red pepper, onion and garlic is a nice change. It is really quick and tasty-and pretty, too.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.
Nutrition Facts :
SPINACH AND RED-PEPPER CALZONES
Provided by Ruth Cousineau
Categories Olive Bake Vegetarian Kid-Friendly Quick & Easy Dinner Lunch Mozzarella Spinach Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 calzones
Number Of Ingredients 9
Steps:
- Preheat oven to 500°F with rack in lowest position. Sprinkle cornmeal on a large baking sheet.
- Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring frequently, until wilted, about 2 minutes. Stir in red peppers, olives, and pepper to taste. Remove from heat.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then cut into quarters. Roll out 1 quarter into an 8-inch square (keep remaining pieces covered) and arrange with a corner nearest you. Put one fourth of filling on lower half, leaving a 1-inch border, and top with 4 pieces of cheese. Fold dough over to enclose filling. Seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around. Transfer to baking sheet. Make 3 more calzones in same manner. Cut 3 steam vents in top of each and brush with remaining tablespoon oil.
- Bake until golden-brown, 13 to 15 minutes. Cool 5 minutes before serving.
ROASTED RED PEPPER CHICKEN BAKE
A little spice and creamy sauce is always a delicious combo! With our roasted red pepper chicken bake, you get all of those amazing flavors from the peppers, cream cheese, and mozzarella!
Provided by Steph
Categories Main Course
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Season chicken with salt, pepper, garlic salt, and Italian seasoning, to taste. Set them in a greased 9x13" pan.
- Saute spinach in a Tablespoon of olive oil in a skillet over medium heat until just wilted.
- In a small bowl, mix together cream cheese, spinach, red peppers and mozzarella cheese. Evenly spread cream cheese mixture over the chicken breasts.
- Bake for 20-25 minutes until the chicken is cooked through and mixture starts to brown.
Nutrition Facts : Servingsize 4 serving, Calories 173 kcal, Fat 16 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 186 mg, Carbohydrate 2 g, Sugar 1 g, Protein 6 mg
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