SPINACH-STUFFED PEPPERS

These individual pepper boats are perfect when entertaining and so easy to serve.

3 medium green bell pepper, (or red or yellow)
8 cups water
1 (10 ounce) package frozen chopped spinach
2 medium tomatoes, seeded and chopped
1 medium onion, chopped (1/2 cup)
1/3 cup unseasoned bread crumbs
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup shredded low-fat mozzarella cheese (1 ounce)

Cut each pepper in half lengthwise. Remove seeds.

In 6-quart Dutch oven or stockpot, bring water to boil over high heat. Add peppers. Cook for 4 to 5 minutes, or until tender-crisp. Rinse with cold water. Drain. Arrange peppers cut-sides-up in 10-inch square casserole. Set aside.

Preheat oven to 350 degrees F.

Prepare spinach as directed on package, omitting any salt or fat. Drain, pressing to remove excess moisture.

In small mixing bowl, combine spinach and remaining ingredients, except cheese. Spoon spinach mixture evenly into peppers. Sprinkle cheese evenly over peppers.

Bake for 25 to 30 minutes, or until cheese is melted and peppers are hot through center.

This would balance nicely with grilled items, such as fish or chicken and brown or wild rice.

Servings: 6
Source: ConAgra Foods, Inc.