How Do You Make Baked Red Peppers Stuffed With Spinach, Shallots And Fresh Sage?
• Preheat the oven to 350°F. • Heat 1 Tbsp. of the olive oil in a large skillet over medium-high heat. • Add the spinach, cover, and cook for 2 to 3 minutes or until just wilted. • Remove and drain in a colander. • Press any excess liquid out and finely chop. • Reserve the chopped spinach in a small bowl until needed. • Put the halved bell peppers on a rack to steam over rapidly boiling water. • Cover and steam for approximately 10 minutes or until softened. • Put the steamed bell peppers on a plate and reserve. • Heat the remaining olive oil in a clean, large skillet over medium heat. • Add the shallots and cook until soft and translucent. • Add the sage, stir, and cook for 1 to 2 minutes. • Remove the skillet from heat. • Combine the spinach, shallot and sage mixture, 4 tbsp. pecorino cheese and ground black pepper. • Mix with a wooden spoon, and divide the mixture into the warm red pepper halves. • Sprinkle the remaining cheese over the bell peppers. • Put the peppers in a small bak
