Roasted Peppers Spinach And Three Cheese Casserole Recipes

SPINACH, ROASTED PEPPER AND CHEESE STRATA

Steps:

• Heat butter and olive oil in a small saute pan. Add sweet onion, a generous dash of salt, and several grinds of fresh black pepper. Cook slowly over low heat until onions are nicely caramelized.
• Meanwhile, quarter, stem and seed the bell pepper, being sure to cut away any white pith. Place the pepper quarters skin side up under the broiler for about 5 minutes, or until the skin is beginning to char. Remove peppers to a closed container or a bowl with a plate across it. Once cool enough to handle, slough off the skin and dice the pepper.
• Squeeze as much moisture out of the thawed spinach as possible. In a wide bowl, combine spinach, cilantro, caramelized onion, diced roasted pepper and any collected pepper juices until evenly mixed. Gently stir in feta.
• In a separate bowl or small pitcher, whisk together eggs and milk. If desired, add a tablespoon of grainy mustard or a teaspoon of prepared horseradish, along with additional ground black pepper, into the custard.
• Spray a large deep lidded casserole with cooking spray. Spray the edges of the lid as well. Spread half of the bread cubes across the bottom. Arrange spinach mixture over bread to cover, all the way out to the edges. Top spinach with shredded cheese and then remaining bread cubes.
• Slowly pour the custard mixture evenly over the strata, moving in concentric circles. Cover strata and refrigerate at least one hour and up to one day.
• Preheat oven to 350 degrees. Bake strata, covered, 30 minutes. Remove lid and continue to bake 20-25 minutes, or until golden. Remove from oven and allow to stand 5 - 10 minutes.

SPINACH AND ROASTED RED PEPPER GRATIN

Steps:

• Heat large deep nonstick skillet over medium-high heat. Working in batches (about 10 cups at a time), sauté fresh spinach in dry skillet until bright green and wilted, about 2 minutes per batch. Transfer spinach to strainer. Squeeze spinach dry; roll in kitchen towel to remove excess water.
• Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers into 1/4-inch-wide strips.
• Melt butter with oil in heavy large skillet over medium heat. Add leeks, shallot, and garlic; cook until soft, about 5 minutes. Remove from heat. Whisk cream and eggs in large bowl to blend. Whisk in all cheeses, salt, and pepper. Stir in spinach, leek mixture, and 2/3 of roasted red peppers (reserve 1/3 of peppers for topping). (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Generously butter 13x9x2-inch baking dish. Transfer spinach mixture to prepared dish. Bake gratin until knife inserted into center comes out clean, about 50 minutes. Arrange remaining red pepper strips decoratively atop gratin and serve.

HERB & ROASTED PEPPER CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Place cream cheese, ricotta cheese, salt and pepper in a food processor; cover and process until smooth. Add eggs; pulse just until combined. Add red peppers, herbs, bacon and garlic; cover and pulse just until blended. Pour filling into prepared pan. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan., Bake 35-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Just before serving, drizzle cheesecake with oil; top with red pepper strips and chives if desired. Serve with pita chips.

SAUTEED SPINACH AND PEPPERS

Steps:

• In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.

THREE-CHEESE BAKED EGGS WITH ROASTED PEPPERS

Steps:

• Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
• When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
• Preheat oven to 350°F.
• Sift together flour, salt, and baking powder into a small bowl.
• Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
• Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.

CRUNCHY CHEESY FISH AND SPINACH CASSEROLE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Evenly spread spinach in the bottom of prepared casserole dish; sprinkle with garlic salt. Arrange fish atop spinach, keeping the pieces side by side and larger pieces toward the outside of dish. Top fish with lemon zest, lemon juice, dill, sea salt, and black pepper.
• Combine Cheddar cheese, Italian-seasoned bread crumbs, and panko bread crumbs in a bowl; spread evenly over fish. Cover dish with aluminum foil.
• Bake in the preheated for 12 to 15 minutes; uncover and cook until fish flakes easily with a fork and topping is lightly browned and crunchy, 5 to 8 more minutes.

CHERYL'S SPINACH CHEESY PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
• Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
• Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
• Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

ROASTED RED PEPPER CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees.
• Season chicken with salt, pepper, garlic salt, and Italian seasoning, to taste. Set them in a greased 9x13" pan.
• Saute spinach in a Tablespoon of olive oil in a skillet over medium heat until just wilted.
• In a small bowl, mix together cream cheese, spinach, red peppers and mozzarella cheese. Evenly spread cream cheese mixture over the chicken breasts.
• Bake for 20-25 minutes until the chicken is cooked through and mixture starts to brown.

ROASTED PEPPERS, SPINACH AND THREE CHEESE CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter a 11 x 7-inch baking dish (or you can use a 13 x 9-inch, but the casserole will be flatter).
• Heat butter and oil in a large skillet over medium heat, then add in the spinach; saute the spinach for about 4 minutes; remove to a bowl and set aside.
• To the same skillet (adding in more butter and/or oil if needed) add in the leeks and garlic; cook for about 6 minutes, or until soft; remove the skillet from the heat.
• In a bowl whisk together whipping cream and eggs, then add in ricotta cheese, Swiss cheese and Parmesan cheese, salt and cayenne pepper or black pepper, then add in the sauteed spinach, leek/garlic mixture and the sliced roasted peppers; mix well to combine.
• Transfer the mixture to prepared baking dish.
• Sprinkle with grated Parmesan cheese.
• Bake for about 50 minutes, or until a knife inserted in the middle comes out clean.
• Sprinkle with more roasted peppers on top if desired and serve.
• Delicious!