Stuffed Peppers
Ingredients
The peppers
-
6
pieces
bell peppers, cut in half lengthwise and seeds removed
The filling
-
3
tablespoons
olive oil (separated)
-
3
cloves
garlic, minced
-
½
pieces
onion, diced
-
1
pound
ground beef
-
1
15-ounce can
diced tomatoes, drained
-
1½
cups
cooked rice
-
½
tablespoon
Italian seasoning
-
2
cups
baby spinach, roughly chopped
-
½
cup
Monterey Jack cheese
-
to taste
salt and pepper
-
to garnish
chopped parsley
Instructions
- 1. Preheat the oven to 350°F.
- 2. Cut the bell peppers in half lengthwise and remove seeds and membrane, then coat with olive oil.
- 3. Arrange the peppers upside down in a baking pan and pre-bake for about 15 minutes.
- 4. In a skillet, heat two tablespoons of olive oil and sauté garlic and onion for one minute.
- 5. Add ground beef and cook until browned, draining excess liquid.
- 6. Stir in diced tomatoes, rice, spinach, Italian seasoning, salt, and pepper, cooking until spinach wilts.
- 7. Flip the pre-baked peppers upright and fill them with the beef mixture, topping with cheese.
- 8. Bake for an additional 20 minutes until the peppers are soft, then garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
328
Total fat
18g
Total carbohydrates
20g
Total protein
20g
Sodium
115mg
Cholesterol
58mg
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