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| Tri-Colored Stuffed Bells |
| "This is a wonderful meal on its own or a great side dish to accompany any meal. It may be prepared in advance, and tastes incredible even a day or two after. You can also freeze it for later use." |
Ingredients:
8 bell peppers (use a variety of red, yellow and green)
1/4 cup COLAVITA Extra Virgin Olive Oil
3 cloves garlic, minced
1 1/2 teaspoons capers, chopped
1 tablespoon chopped black oil cured olives
1 teaspoon Johnny Ciao Opera Mix (or 1/2 teaspoon basil and 1/2 teaspoon oregano)
8 to 10 flat-leaf parsley sprigs, chopped
1/2 cup water
2 bunches escarole, chopped
1/2 cup fine plain bread crumbs
3 tablespoons grated Parmesan or Romano cheese
1 egg, beaten
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Preparation:
Preheat oven to 400F (205C). Rub each bell pepper with oil. Place in a large baking dish and bake 20 minutes or until blistered, then remove and cool. Drain off any excess liquid. Peel bell peppers and remove stems, cores and seeds; set peppers aside.In a large pot, heat remaining oil over medium-low heat. Add garlic, capers and olives and saute 2 minutes. Add Johnny Ciao's Opera Mix, parsley and water. Cover and cook 2 minutes, then add escarole. Cook covered, until escarole is soft and tender, about 10 minutes. Remove from heat and drain off liquid. Set aside to cool.Preheat oven to 350F (175C). Place escarole in a large bowl. Stir in bread crumbs, cheese and egg. Spoon escarole mixture into bell peppers. Arrange stuffed peppers in a baking dish and bake 20 minutes or until filling is very hot. Serve warm or at room temperature.Makes 8 servings
Per Serving: 145 Calories (54.1% from fat); 9g Fat (2g Sat, 6g Mono, 1g Poly); 4g Protein; 14g Carbohydrate; 3g Dietary Fiber; 28mg Cholesterol; 179mg Sodium. Food Exchanges: 1/2 Grain (Starch); 1 1/2 Vegetable; 1 1/2 Fat.
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