1 10z pkg frozen, chopped spinach
6 bell peppers, sliced lengthwise
1 c. sour cream, fat free
1/2 c. Parmesan cheese
1/3 c. crushed rye crackers (or any sort of bread crumbs)
2 tsp. oregano (or to taste)
Salt & Pepper
Cook the spinach in the microwave from frozen for approximately 5 minutes. Remove any access moisture.
In bowl, mix together eggs, sour cream, Parmesan, crackers/bread crumbs, & oregano. Add the spinach.
Scald the peppers in boiling water for approximately 1 minute to soften them (reduces the cooking time). Stuff the peppers with the mixture and place stuffed-side-down in a greased baking pan. Brush the peppers with olive oil and season with salt and pepper.
Bake at 375 degrees F for 20 minutes, or until the peppers become tender and start to brown a little.
Tip: Would also be great covered in tomato sauce and served over pasta.