SPINACH-STUFFED PEPPERS

(printed from Southern Living)
3 medium size green peppers
1 (14 oz) can spinach
½ cup grated Parmesan cheese
2 (3 oz) packages cream cheese, softened
¼ cup soft breadcrumbs
1 egg, beaten
¼ tsp salt
1/8 tsp pepper
1-1/2 tsp olive oil


Trim stems from peppers.  Cut peppers in half and remove seeds.  Cover the peppers with boiling water and cook 3 minutes; drain.

Drain spinach in a colander; place on paper towels and press until spinach is barely moist.

Set aside 2 tablespoons Parmesan cheese.  Combine the spinach, remaining Parmesan cheese, cream cheese, breadcrumbs, egg, salt and pepper; mix well.  Fill peppers with spinach mixture and place in a shallow baking dish.  Sprinkle tops with remaining Parmesan cheese and drizzle with olive oil.  

Bake at 350 degrees for 35 min.

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