Spinach and Roasted Pepper Stuffing

(Serves 6)

Enjoy this colorful stuffing as an entree or a side dish.

  • Vegetable oil spray (to coat pan)
  • 1/4 cup minced onions
  • 1/8 cup minced celery
  • 2 roasted bell peppers, seeded and diced
  • 3/4 cup cooked spinach, drained and chopped
  • 1/2 cup vegetable stock
  • 1 cup dry bread crumbs
  • 1/2 cup cooked grains (barley, kamut,
  • rice, etc.)
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried oregano

Preheat oven to 375 degrees. Spray pan with oil and saut onions and celery until soft. Remove from heat and mix in peppers and spinach.

Return to heat, add stock and stir until warm. Slowly mix in bread crumbs, grains, parsley, and oregano. Remove from heat and pack into 2-quart oiled loaf pan or nonstick casserole, cover and bake for 15 minutes. Uncover and bake until brown, about 5 minutes.

Note: Roasted peppers may be purchased canned, or you can make your own by placing halved fresh peppers (skin side up) directly into the flame on the stove top or in a barbecue. Allow to roast until skin begins to blister. Remove from heat, allow to cool, remove skin, and deseed.

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