Stuffed Peppers
Posted by Malt-O-Meal on December 3rd 2008 in Main Courses
Makes 4 servings
Halving the peppers before stuffing them may not be traditional, but it makes them cook much more quickly and evenly. Since the filling’s flavors are mild, use a strong-flavored cheese such as sharp cheddar, provolone, or feta. You can substitute ¾ cup of any cooked chopped leafy green for the spinach too – try turnip greens or chard. A leftover pepper half makes a nice snack; just reheat it in a foil-covered baking dish at 300°F just until warmed through, about 10 minutes.
Ingredients
- 2 tablespoons vegetable oil
- 4 evenly-shaped bell peppers, any color, halved and seeded (leave stems intact)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- ¾ cup water
- ¾ cup Original Malt-O-Meal® hot cereal, uncooked
- 2 cups tomato sauce
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded strong-flavored cheese
- ¼ cup grated Parmesan cheese
Directions
- Heat the broiler; oil a broiler pan with 1 tablespoon of the oil.
- Broil the peppers cut-side down 5 inches from the heat, turning occasionally, until softened and lightly blistered all over, 3-5 minutes. Remove and let cool; reduce the oven heat to 375°F.
- Meanwhile, in a large heavy skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add onion and garlic and cook, stirring, until soft, 5 minutes. Add water, then gradually stir in cereal until well absorbed. Add tomato sauce and spinach; heat through. Remove from heat and let cool.
- Stir in cheese, then mound about 1/3 cup of the mixture into each pepper half. Place filled pepper halves filling-side-up in the broiler pan, cover with foil and back 25 minutes; remove foil, sprinkle with the Parmesan cheese, and continue baking until cooked through and just beginning to brown, 15-20 minutes more.
