Italian Stu ed Peppers With Sautéed Spinach
TIME: 1 hour | MAKES: 2 servings
INGREDIENTS
2 large red, yellow or orange bell
peppers
Cooking spray
⅜ tsp. black pepper
⅜ tsp. salt
4 tsp. extra-virgin olive oil
1 small onion, diced
4 cloves garlic, half minced, half sliced 1 large tomato, diced
1½ cups cooked brown rice or quinoa 2 Tbsp. grated Romano or Parmesan
cheese
2 Tbsp. chopped fresh basil
⅓ cup part-skim mozzarella cheese,
shredded
4-6 cups loosely packed spinach
INSTRUCTIONS
1. Heat oven to 400°F. Line a baking sheet with parchment paper or foil.
2. Cut bell peppers in half lengthwise (through the stem) and carefully scoop out the seeds and inner membranes to form four pepper “cups.”
3. Spray the bell pepper halves with cooking spray on both sides. Sprinkle the insides with ⅛ tsp. black pepper and ⅛ tsp. salt. Arrange the peppers cut side down and bake for 20 minutes, or until peppers are soft and starting to brown. Remove from the oven and set aside.
4. Heat 2 tsp. olive oil in a large saucepan over medium. Add onion and minced garlic to the pan and cook until onion is soft and translucent, about 5 minutes. Add tomato, ⅛ tsp. black pepper and ⅛ tsp. salt; cook for another 5 minutes. Then add in rice, Romano or Parmesan cheese and basil and mix well.
5. Turn bell pepper halves over. Divide rice mixture evenly between the four pepper halves and sprinkle mozzarella cheese evenly on top. Bake for about 10 minutes, or until cheese is melted.
6. In a medium pan, heat remaining 2 tsp. oil on medium-high. Add sliced garlic and cook for 30 seconds.
Add spinach to the pan and sprinkle with remaining ⅛ tsp. black pepper and remaining ⅛ tsp. salt. Cook, stirring, until spinach is wilted, about 3 minutes. Serve two pepper halves on each plate with half the spinach.