Roasted Peppers Simone
- 4 large Italian Bull Horn Peppers
- 2 cups baby spinach
- 1 tablespoons Smart Balance
- 3-4 tablespoons of Tuscan goat cheese spread
Preheat oven to 400°F
Cut a cap off the tops of peppers, and scoop out seeds, taking care not to break or tear the pepper.
In frying pan, sauté the spinach and Smart Balance. When the spinach is wilted, add goat cheese and mix over low heat until well-combined.
Using a small spoon, stuff the spinach-cheese mixture into the peppers (pressing down with the handle of the spoon to completely fill) to 1/2 inch from the top.
You can press a small piece of bread into the pepper to keep the cheese filling from melting out during cooking, but I didn’t do this and as you can see, my cheese melted out. We still ate it. J
Place the caps back on each pepper. I had some skewers and Cecilia was helping so we skewered them.
Lay the peppers in a lightly greased or nonstick baking pan and roast for 20 minutes or until they soften.
Added note: Scott took the skins off and Cecilia had no part of the spinach. It’s all good!