Florentine Stuffed Peppers

• 1 beaten egg
• 2 tablespoons grated Parmesan cheese
• 1 package chopped frozen spinach
• 4 large green or red bell peppers
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 ozs. softened creamed cheese
• 1/2 teaspoon nutmeg
• 3/4 cup fine breadcrumbs
• 1/2 cup olive oil
• 1/4 cup chopped parsley

1. In a large bowl, hand whip the creamed cheese, add all other ingredients EXCEPT the bread crumbs and the olive oil. Mix ingredients thoroughly. Now gradually add the bread crumbs, mixing as you go. Mixture should hold together enough to form a solid ball.
2. Fill each half of cooled, boiled peppers with the spinach mixture so the mixture is level with the edge of the pepper. Don't mound the filling.
3. Heat a large fry with the oil to low heat. Put the pepper halves in - pepper side down first. Cook on low heat about 12 minutes, flip the peppers over so the filling side is down. Cook for 15 minutes. Remove peppers with slotted spatula to serving dish.

egg, parmesan cheese, frozen spinach, green, salt, pepper, creamed cheese, nutmeg, breadcrumbs, olive oil, parsley

Taken from www.epicurious.com/recipes/member/views/florentine-stuffed-peppers-1202178 (may not work)