Spinach and Mushroom Stuffed Peppers

Ingredients (serves 4):

2 tsp olive oil

1/2 red onion, chopped

8 ounces mushrooms, sliced

2 1/2 cups Marinara (substitute your favorite jarred sauce here if desired)

1 1/2 cups white rice, cooked

8 ounces fresh spinach

1 1/2 cups mozzarella cheese, shredded (plus more for topping)

2-3 tablespoons panko (plus a little more for topping)

4 bell peppers, hollowed out

2 tbsp fresh parsley, chopped


1. Preheat oven to 375º. Lightly coat a 8 x 8 pan with cooking spray, set aside.

2. Heat olive oil in a large skillet. When warm, add onions and mushrooms. Sauté for 3-5 minutes, or until veggies soften. Add marinara, stir to combine. Add rice, stir to combine.

3. When marinara mixture is warm, add fresh spinach. Stir for 1-2 minutes, or until spinach starts to wilt. Remove pan from heat, stir in cheese and panko.

4. Place bell peppers in prepared pan. Divide rice mixture between the 4 peppers. Top each pepper with a little more panko and a little more cheese. Cover the pan with aluminum foil. Bake for 30 minutes.

5. Remove aluminum foil from pan. Place pan back in the oven for 10-15 minutes, or until cheese is melted and peppers are tender. Remove pan from oven, top peppers with a little fresh parsley. Serve immediately!