Spinach, Pea And Red Pepper Timblaes

• 1 large red bell pepper, cut into 1/4-inch pieces
• 1 tablespoon unsalted butter
• 10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry
• 10-ounce package frozen peas, thawed and drained
• 1 teaspoon dried chervil
• 3/4 cup chicken broth
• 1 tablespoon sugar
• freshly ground black pepper to taste
• 3 large eggs, beaten lightly

1. In a small skillet cook the bell pepper in the butter over moderately low heat, stirring, until it is softened, remove the skillet from the heat, and let the mixture cool. In a food processor puree the spinach, the peas, and the chervil with the broth, the sugar, the black pepper and salt to taste. In a bowl combine well the puree, the bell pepper mixture, and the eggs and divide the mixture among 8 buttered 1/2 cup timbale molds. Put the molds in a baking pan, add enough hot water to the pan to reach halfway up the sides of the molds, and bake the timbales in a preheated 400u0b0F oven for 35 minutes, or until a knife comes out clean. The timblaes may be made 1 day in advance and kept covered and chulled. To reheat the timblaes unmold them into a glass baking dish large enough to just hold them, add about 2 tablespoons hot water to the dish, or enough to barely cover the the bottom, and reheat the timblaes, covered with foil, in a preheated 500u0b0F oven for 15 minutes. Invert the timbales onto a platter.

red bell pepper, unsalted butter, frozen peas, chervil, chicken broth, sugar, freshly ground black pepper, eggs

Taken from www.epicurious.com/recipes/member/views/spinach-pea-and-red-pepper-timblaes-50074419 (may not work)