Stuffed Grilled Peppers

STUFFED GRILLED PEPPERS

9 red sweet bell peppers

3/4 cup extra virgin olive oil (approximately)

4 cloves garlic, finely minced
12 ounces of Fresh Spinach

7-8 stems fresh basil

(1-2 tablespoons chopped)

1/2 teaspoon oregano

pinch red pepper flakes

2 1/2 cups garlic croutons

1 ½ cup fresh mozzarella or your favorite cheese

salt and pepper, to taste

dash of paprika and parsley
In a skillet, saute croutons in 1 tablespoon olive oil, garlic, red pepper flakes and basil for 3-5 minutes. 12 ounces of Spinach, Add mozzarella, cut into small cubes. Toss to combine. Season to taste with sea salt and pepper.

Remove tops from peppers, leaving peppers whole. Save tops to replace later. Remove seeds and cores from peppers. Rub peppers with olive oil. Mix enough remaining olive oil with ingredients in skillet, using only enough to coat well.

Fill peppers with mixture and replace top. Use tooth pick to hold the tops in place. If doing them on the grill , make sure you soak the toothpicks in water for 30 minutes.
Place peppers on preheated grill over indirect heat or in the oven at 400°F. Bake until peppers are tender and are just beginning to color.

Cut each pepper into halves and sprinkle top with paprika and Parsley for color.

Enjoy ..... You can lighten up the calories and fat content using alternative no-fat or low fat ingredients ie; cheese.

Love in Christ, Ella