STUFFED PEPPERS

Ingredients

• 6 Bell Peppers (any color, halved lengthwise and seeded)
• 1 Large Onion (diced (use half if onion is large))
• 3 cloves Garlic (minced)
• 14.5 oz Fire‑Roasted Diced Tomatoes (drained)
• 2 cups Baby Spinach (roughly chopped)
• 0.5 cup Long Grain White Rice (dry; yields about 1.5 cups cooked)
• 1 lb Ground Beef (80% lean; can substitute ground turkey or chicken)
• 0.5 tablespoon Italian Seasoning
• to taste Salt
• to taste Black Pepper
• 2 tablespoons Olive Oil (for drizzling and sautéing)
• 0.5 cup Monterey Jack Cheese (shredded; optional topping)
• 2 tablespoons Fresh Parsley (chopped for garnish)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 350°F

2. Prepare and Pre‑bake Peppers

   Slice each bell pepper lengthwise from stem to tip, remove seeds and membranes, drizzle with olive oil and rub both inside and out. Place the halves flat‑side down on a baking sheet and bake for 15 minutes until they begin to soften.

   Time: PT20M

   Temperature: 350°F

3. Cook Rice

   Rinse ½ cup dry rice under cold water, then add to a saucepan with 1 ½ cups water. Bring to a boil, reduce to a simmer, cover, and cook for about 12‑15 minutes until tender. Drain in a fine mesh strainer.

   Time: PT15M

4. Make the Filling

   In a saute pan over medium‑high heat, add 1 tbsp olive oil, then the diced onion and minced garlic; stir for 1 minute. Add the ground beef, breaking it up with a spatula, and cook until browned (5‑7 minutes). Drain excess fat if needed. Stir in the drained fire‑roasted tomatoes, cooked rice, chopped spinach, Italian seasoning, salt, and pepper. Cook for another minute until the spinach wilts.

   Time: PT10M

   Temperature: medium‑high

5. Flip the Peppers

   Remove the pre‑baked peppers from the oven, use tongs to flip them so the cut side is facing up. They should be slightly soft but still hold their shape.

   Time: PT2M

6. Stuff and Bake

   Spoon the hot filling into each pepper half, dividing evenly. Sprinkle shredded Monterey Jack cheese on top if using. Return the sheet to the oven and bake for 20 minutes, or until the cheese is melted and the peppers are fully tender.

   Time: PT20M

   Temperature: 350°F

7. Garnish and Serve

   Remove the peppers from the oven, sprinkle chopped parsley over each, and serve hot. Leftovers can be stored for meal‑prep.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

20g

Carbohydrates

30g

Fat

12g

Fiber

4g