This Spinach & Red Pepper Stuffing Strata is a great dish to start the day, end the day or enjoy any time in between!
What You Need
Original recipe yields 6 servings
1 small onion, chopped
1/2 cup chopped red pepper s
4 cups tightly packed torn fresh spinach
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 egg s, beaten
2 Tbsp. chopped fresh cilantro
3/4 cup KRAFT Shredded Four Cheese
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Let's Make It
Heat oven to 375°F.
Cook and stir onions and peppers in large skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender. Remove from heat. Stir in spinach.
Prepare stuffing as directed on package. Add to spinach mixture along with the eggs and cilantro; mix well.
Spoon into 8-inch square pan sprayed with cooking spray; top with cheese.
Bake 35 min. or until knife inserted in center comes out clean. Cool 15 min. before cutting to serve.
For a delightful brunch idea, serve this Spinach & Red Pepper Stuffing Strata with a seasonal fruit salad.
Substitute 3 cups chopped asparagus for the spinach.
This tasty casserole can be baked ahead of time. Refrigerate up to 2 days. When ready to serve, reheat in the microwave or oven.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.