El Chaparral, Navarra

[Innkeeper]

Thoroughly enjoyed another bottle last night with the following:

STUFFED PEPPERS FLORENTINE STYLE:

10 oz pkg Frozen chopped spinach
1/2 lb Ground chicken breast
3 tbl Grated onion
1/2 C Grated Parmesan cheese
1 tsp Marjoram
1 tbl Minced Italian parsley (or plain)
1 Egg
Salt and pepper to taste
3 Sweet Italian style red peppers or two large red bell peppers
2 tbl Olive oil
1/2 C Tomato sauce

Thaw spinach and squeeze as much fluid out of it as possible (use cheesecloth) and chop some more. Place in mixing bowl with chicken, onion, cheese, marjoram, parsley, egg, salt, and pepper; and mix well. Trim stems from peppers and remove seeds and membranes; parboil five minutes. Fill peppers with the stuffing, then put them in a baking dish (11/2-2 quart souffle dish does fine) so that they fit snugly. Drizzle oil and tomato sauce over the tops. Cover with aluminum foil and bake 45 minutes in a 450 degree oven. Remove foil and cook 15 more minutes, basting occasionally with fluid in the dish.

Wonderful!



[This message has been edited by Innkeeper (edited 03-13-2003).]