Monday, March 26, 2012

Not Mundane Monday...

Monday sneaks up on us so quickly.  That pesky alarm clock goes off Monday morning and we immediately start thinking about the week - at least I do!  Work, school, kids, lunches, appointments, planning Easter brunch, and the age old questions what to make to dinner.  Given the fact that we are so busy scheduling and planning I have decided this week to give you a recipe everyday.  That's correct a new recipe all week long.  No catch I just want to offer up some new, easy and healthy recipes to ease the daunting dinner menu!  Being that today is Meatless Monday our first recipe of the week is...

Spring Spinach Stuffed Peppers
4 Red Peppers
1/2 Cup Red Wine or Chicken Broth
4 Cloves Garlic (minced)
2 Tablespoons Olive Oil
1/2 Teaspoon Red Pepper Flakes
1 (10 oz.) Box Frozen Spinach (thawed and squeezed dry)
1 (4 oz.) Container Low fat Feta Cheese

Preheat oven to 350 degrees
Remove the stem and seeds from each pepper
Season the inside of each pepper with salt/pepper
In a baking dish add red wine or chicken stock
Place peppers upside down in baking dish
Bake for 30 minutes
Meanwhile in a skillet over medium heat add olive oil and garlic
Season with salt/pepper and cook till garlic till fragrant about 4 minutes
Add red pepper flakes and spinach
Stir to incorporate garlic with spinach
Cook till spinach is warmed about 10 - 12 minutes
Remove from heat to cool
Add feta cheese to spinach mixture
Remove peppers from oven allow to cool for 5 minutes
Stuff peppers with spinach mixture and return to baking dish
Cover with tin foil and bake for an additional 15-20 minutes
Cool and serve warm

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