Roasted Red Peppers Stuffed W Spinach And Rice Recipes

SPINACH AND RED PEPPER-STUFFED CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
• Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
• Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
• Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
• Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
• Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.

SAUTEED SPINACH WITH ROASTED RED PEPPER

Steps:

• Place bell pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise into 1/8-inch-thick strips, and set aside.
• Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until golden, 1 to 2 minutes. Add roasted pepper; cook, stirring, until heated through, about 30 seconds. Raise heat to medium-high. Add half the spinach, and cook, stirring, until wilted, about 2 minutes. Add remaining spinach, and cook until wilted, about 2 minutes more. Stir in salt, pepper, and lemon juice, and serve.

RICE-STUFFED RED PEPPER

Steps:

• Cut red pepper in half lengthwise and remove seeds. In a large saucepan, cook pepper halves in boiling water for 4-6 minutes or until crisp-tender. Drain and rinse in cold water; set aside., In a small skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the rice, salt and pepper. Spoon into pepper halves. Combine feta cheese and basil; sprinkle over filling., Place in two small baking dishes coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through and cheese is lightly browned.

SAUTEED SPINACH WITH ROASTED RED PEPPERS

Steps:

• Heat the olive oil in a large saute pan over medium heat. Add the crushed red pepper and garlic and cook briefly, about 1 minute, being careful not to brown the garlic. Add the spinach and cook until wilted. Add the roasted red peppers, season with salt and pepper and toss to combine.

ROASTED RED PEPPERS STUFFED W/ SPINACH AND RICE RECIPE

Steps:

• 1-To prepare peppers, preheat oven to 400. Halve peppers lengthwise through the stem, leaving stems attached. Remove seeds. Lightly brush the peppers outside and inside w/ oil, sprinkle the insides w/ salt/pep. Place cut sides down on a baking pan and bake til peppers are just tender. 10-15 mins. Let cool slightly, turn cut side up. 2-To prepare filling, bring 2 C salted water to a boil in a large wide pan; stir in spinach, cover and cook til tender. (10 mins) Drain, rinse under cold water; squeeze dry. Finely chop. 3-Heat oil in a lg nonstick skillet over med heat. Add onion and chopped bell pepper; cook, stirring often, til onion is golden, 6-8 mins. Add garlic and cook, stirring for 30 secs. Stir in spinach; remove from heat and let cool slightly. Stir in orzo (cooked) parm cheese, 2 T pine nuts and lemon juice. Season w/ salt/pep. Divide filling among the pepper halves and sprinkle w/ remaining 2 T pine nuts. 4-Add 2 T water to a baking dish, cover the peppers w/ foil and bake til heated through. 15-20 mins. Uncover and bake for 5 mins more. Serve hot. *Cook orzo according to package directions *To toast pine nuts: heat a small dry skillet over med heat, add pine nuts and cook, stirring constantly, til golden and fragrant. Or bake on cookie sheet for 5 mins.