Stuffed Bell Peppers
These hearty stuffed bell peppers are filled with a savoury blend of ground beef, rice, and vegetables, then topped with melted cheese for a comforting, well-balanced meal featuring fresh greenhouse peppers.
6 GREENHOUSE Bell Peppers (red, yellow, or orange)
1 lb lean ground beef
1 tbsp olive oil
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 medium onion, finely chopped
⅓ cup finely chopped GREENHOUSE Bell Pepper (red, yellow, or orange)
2 cups fresh spinach, roughly chopped
4 garlic cloves, minced
1 cup cooked long grain and wild rice
1 can (8 oz) tomato sauce
½ cup mozzarella cheese, shredded
¼ tsp salt
3 slices provolone cheese, halved
INGREDIENTS
Preheat oven to 350°F. Cut tops off bell peppers and remove seeds.
Bring a large pot of water to a boil. Add peppers and cook for 3–5 minutes until slightly tender. Drain and rinse with cold water.
In a large skillet over medium heat, cook ground beef until browned, breaking into crumbles. Drain excess fat.
In the same pan, heat olive oil. Add zucchini, yellow squash, onion, and chopped greenhouse bell peppers. Cook for 4–5 minutes until tender.
Stir in spinach and garlic. Cook until spinach is wilted, about 1 minute.
Add cooked beef, rice, tomato sauce, mozzarella cheese, and salt. Stir to combine.
Place peppers in a greased baking dish. Fill each with the mixture.
Cover and bake for 35–40 minutes until peppers are tender.
Top with provolone cheese and bake uncovered for an additional 5 minutes, until melted.
DIRECTIONS
