Stuffed Bell Peppers

Stuffed Bell Peppers

These stuffed bell peppers are delicious, and easy to make.  You can make the bell peppers early, and reheat them in the microwave before serving.

Ingredients:

6 green bell peppers
4 tablespoons olive oil
1 onion, diced
2 cups sliced mushrooms
2 tablespoons garlic, minced
1 zucchini, diced
1 yellow squash, diced
2 cups cooked white rice
1 (14 ounce) can tomatoes, drained
1 cup diced red and green bell peppers
Salt and freshly ground black pepper
3 tablespoons tomato paste
2 cups fresh spinach
1 cup Parmesan cheese, grated

Directions:

Carefully cut the tops of each green bell pepper, or cut the green peppers length-wise in half.  Rinse and clean the insides of each pepper.

Preheat oven to 350 degrees

In a large skillet over medium-heat, add 4 tablespoons of olive oil.  Once the olive oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown.

Add the zucchini, yellow squash, cooked white rice, tomatoes, diced red and green bell peppers and continue to cook until vegetables are tender.  Adjust the seasoning with salt and pepper, to taste, and stir in the 3 tablespoons of tomato paste.

Remove from heat and fold in the fresh spinach.

Spoon the vegetable mixture into each cooled green pepper.

Transfer the peppers to a heat-proof serving dish and top with the Parmesan cheese.

Bake the peppers for 15 to 18  minutes, or until heated through.

Serve the stuffed peppers with a green salad and vegetables.