Red Pepper Halves Stuffed with Creamed Spinach

.

3 large red bell peppers

2 (10-oz) pkgs chopped frozen spinach

6 oz white sauce (canned or homemade)

1 cup sour cream

2 Tbsps instant onion soup mix

1 tsp dry chicken stock base

.

Preheat oven to 350 degrees.

Cut red peppers in half and remove seeds.� Parboil in water for 3 minutes.� Drain and cool.

Cook and drain spinach completely.

Blend sauce, sour cream, onion and chicken stock.

Stir sauce into spinach.

Stuff red peppers with spinach mixture.

Bake for 15-20 minutes or until heated through.

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