Stilton Stuffed Peppers With Spinach Salad Recipes

ROASTED PEPPER SPINACH SALAD

Steps:

• Broil the red pepper 4 in. from the heat until skin blisters, about 2 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred pepper skin. Remove stem and seeds. Finely slice pepper; place in a bowl. Add mushrooms, zucchini and vinaigrette; marinate for at least 10 minutes. Place spinach in a serving bowl; add vegetables and toss gently to coat.

SUPER EASY SPINACH AND RED PEPPER SALAD

Steps:

• In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese.
• In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.

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.

STILTON STUFFED PEPPERS WITH SPINACH SALAD

Steps:

• Pre-heat the oven to 200 degrees C, 400 degrees F, Gas Mark 6. Place halved peppers, cut side uppermost, in a roasting tin. Drizzle with a little olive oil and season with a little salt and black pepper and place in the oven. Roast for 20 mins or so until they are slightly charred.
• Fry the red onion in a little olive oil until soft and lightly browned.
• Place the tomatoes, black olives, breadcrumbs, stilton and flat leaf parsley in a bowl. Season with salt and black pepper and add red onion.
• Remove roasting tin from the oven. Spoon in the stilton mixture and drizzle each pepper half with a little balsamic vinegar and olive oil. Grill for 5 minutes until stilton has melted and top is lightly browned.
• For the salad, place spinach (lightly torn if leaves are large), pinenuts and pomegranate seeds in a bowl. Add a little orange and lemon rind, lemon juice, olive oil and balsamic vinegar and season to taste.
• Arrange salad on plates, pile grilled peppers on top and serve.

SPINACH-STUFFED BELL PEPPERS

Steps:

• Combine spinach souffle and breadcrumbs; spoon into pepper halves.
• Place in a shallow baking dish and sprinkle with cheese. Cover and bake at 350 degrees for 35 minutes.

GRILLED MEDITERRANEAN SALAD STUFFED PEPPERS

Steps:

• Stuffing -- In a large bowl, add the beans, artichokes, olives, spinach, tomatoes, onion, scallions, parsley, basil, red wine vinegar, olive oil and oregano and mix well to combine. Add the feta and toss lightly.
• Peppers -- Cut a small thin slice off each pepper on the bottom so the pepper will sit flat, but don't cut all the way through. Stuff each pepper with the stuffing mixture and then rub or brush olive oil on the outside of the pepper.
• Grill -- I grilled mine on medium heat, but on a cooler part of the grill (or indirect heat) so it isn't over direct flames. You don't want the peppers to burn. The pepper will take about 20-25 minutes. Note: If needed, you can place a piece of foil (large enough to accommodate the 8 peppers) on the grill, so if the peppers start to get too brown on the bottom you can transfer them to the foil and they will continue to cook but won't burn. The last 3-4 minutes, top with the Kasseri cheese. Cook until melted.
• Serve -- Just enjoy them.
• Note: These can also be made in the oven, but they don't have the same flavor. The smoky flavor is what makes these so good.