Baked Spanish Spinach Balls In Roasted Bell Pepper Sauce Albond Food

SPANISH STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.

ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS

Steps:

• Preheat a gas or charcoal grill to 350 degrees F.
• In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.

SAUTEED SPINACH WITH ROASTED RED PEPPER

Steps:

• Place bell pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise into 1/8-inch-thick strips, and set aside.
• Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until golden, 1 to 2 minutes. Add roasted pepper; cook, stirring, until heated through, about 30 seconds. Raise heat to medium-high. Add half the spinach, and cook, stirring, until wilted, about 2 minutes. Add remaining spinach, and cook until wilted, about 2 minutes more. Stir in salt, pepper, and lemon juice, 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.

BAKED SPANISH SPINACH BALLS IN ROASTED BELL PEPPER SAUCE (ALBOND

Steps:

• ***Note, to roast the bell pepper: place on a hot, dry skillet or griddle. Cook turning often until all skin is blackened and blistered. Remove from heat and place in a plastic bag to steam. When bell pepper is cool, peel and seed.
• Make sauce: puree the bell pepper with 1 tbs olive oil and salt and pepper to taste. Set aside.
• Preheat oven to 350 degrees (180 C).
• Cook the spinach in the microwave as directed. Coarsely chop. Place in a bowl and, using your hands, mix with the mashed potato, the egg, and grated cheese.
• Grease a baking dish with the remaining olive oil. Make small balls out of the spinach/potato mixture and place on greased dish. Sprinkle evenly with the breadcrumbs.
• Bake for 20-25 minutes or until the topping is golden and spinach balls are heated through.
• Serve with the roasted bell pepper sauce.

TURKEY BALLS & PEPPER SAUCE

Steps:

• For red pepper sauce: heat the oil in a frying pan over medium-high heat, add the shallots and red peppers, and saute until soft.
• Stir in remaining sauce ingredients and bring to a boil.
• Simmer mixture for 15-20 minutes. Cool slightly then transfer to your blender and blend until smooth.
• For the meatballs: Preheat oven to 350. Mix together all ingredients for the meatballs, seasoning to taste.
• Form the mixture into about 24 walnut sized balls.
• Spread the flour onto a plate and coat the meatballs.
• Heat the oil in a large pan, add the meatballs, and saute until they are golden all over.
• Transfer meatballs to a casserole and pour pepper sauce on top. (If looking for more sauce, like me, pour warm sauce on after baking instead of before. Add some chicken stock to the pan so balls wont dry out.) Bake in preheated oven 20 minutes or until the meatballs are cooked through. Enjoy!

ROASTED BELL PEPPER HALVES STUFFED WITH BULGUR AND SPINACH

Steps:

• Preheat oven to 425°F. Cut large red and yellow bell peppers in half through stem end. Remove seeds and cut out ribs, leaving stems intact. Finely chop small red bell pepper; set aside. Spread 1 tablespoon oil over rimmed baking sheet. Place pepper halves, cut side down, on prepared sheet. Roast 15 minutes. Turn over; roast until slightly softened, about 15 minutes longer. Remove from oven.
• Meanwhile, bring 2 cups water to boil in medium saucepan; add bulgur and 1 teaspoon salt. Remove from heat. Cover and let stand until bulgur is tender, about 30 minutes. Drain well.
• Heat 1 tablespoon oil in large skillet over medium-high heat. Add chopped red pepper; sauté until tender, about 3 minutes. Add currants and pine nuts; sauté 2 minutes. Add cumin; stir 20 seconds. Mix in spinach; stir until beginning to wilt, about 2 minutes. Remove from heat. Mix in bulgur, mint, and dill. Stir in half of cheese. Season with salt and pepper. Divide bulgur mixture among pepper halves. Sprinkle with remaining cheese. (Can be made 1 day ahead. Cover and chill.)
• Preheat oven to 425°F. Bake stuffed peppers until heated through, about 25 minutes (or 30 minutes if chilled); serve.
• *Also called cracked wheat; available at natural foods stores and supermarkets.

GRILLED MAHI MAHI WITH ROASTED BELL PEPPER SAUCE AND FETA CHEESE

Steps:

• Preheat the oven to the broil setting and line a baking tray with aluminum foil and then coat with nonstick spray.
• Place the peppers and garlic on the prepared tray and roast for 8-10 minutes, or until slightly browned.
• Put the roasted veggies, EVOO, white wine, some slat and pepper into the food processor/blender. Puree until smooth.
• Transfer sauce to a small sauce pan and simmer over low heat.
• Meanwhile, heat the grill (or stove top grill pan) to medium high heat. Season the fillets with salt, pepper and lemon juice (I use the bottled kind, because I usually have that on hand).
• Grill the fish for 5-8 minutes per side, or until flaky.
• Top the grilled Mahi Mahi with the pepper sauce and then feta cheese.
• Serve immediately and enjoy, preferably with roasted italian veggies and a glass of white wine!

SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE

Steps:

• Char bell peppers over gas flame or under broiler until blackened on all sides.
• Let cool in closed paper bag 10 minutes.
• Peel and seed peppers.
• Place peppers in processor.
• Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper.
• Process until almonds are finely ground and peppers are almost smooth.
• Season with salt and pepper.
• Heat 2 tablespoons oil in skillet over medium-high heat.
• Add fish to skillet; saute` until just opaque in center, about 5 minutes per side.
• Transfer fish to plates.
• Top each with sauce.
• Serve with remaining sauce.

SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE

Steps:

• Char bell peppers over gas flame or under broiler until blackened on all sides. Let cool in closed paper bag for 10 minutes. Peel and seed peppers. Place peppers in processor. Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper. Process until almonds are finely ground and peppers are almost smooth. Season with salt and pepper.
• Heat 2 tablespoons oil in skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet; sauté until just opaque in center, about 5 minutes per side. Transfer fish to plates. Top each with sauce. Serve with remaining sauce.