Cheesy Spinach Stuffed Peppers

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Basil, dried
  • 2 Bell peppers
  • 1 clove Garlic
  • 1/4 tsp Oregano
  • 1 Parsley, fresh
  • 1 (5 oz package Spinach, fresh

• Pasta & Grains

  • 1/2 cup Rice

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 tsp Oil

• Dairy

  • 1/3 cup Feta cheese
  • 1 cup Mozzarella cheese, grated

• Liquids

  • 1 cup Water

Found on peasandcrayons.com

Description

Ingredients

• 1/2 cup rice
• 1 cup water
• 1/2 tsp oil (coconut, olive, avocado)
• 1 clove garlic, smashed and minced
• 1 (5 oz) package of fresh spinach
• 1/2 tsp dried basil (or try fresh!)
• 1/4 tsp red pepper flakes
• 1/4 tsp oregano
• salt and pepper to taste
• 1 cup grated mozzarella cheese, plus extra for topping
• 1/3 cup crumbled feta cheese
• 2 bell peppers
• fresh parsley to garnish (optional)

Directions

• Cook rice in water until fluffy via your favorite method: stovetop, rice cooker, or pressure cooker.
• Depending on method chosen this will take 10 (pressure cooker) to 20 (rice cooker + stovetop) minutes.
• Preheat oven to 350 degrees F.
• Heat a skillet with oil and sauté garlic and spinach until tender and fragrant.
• Season with basil, red pepper flakes, oregano, salt, and pepper.
• Add cheese, saving a little extra for topping if desired.
• Stir in your rice and mix well. Remove from heat.
• Slice your peppers in half, removing the veins, stems, and seeds.
• Stuff liberally with cheesy spinach and rice filling.
• Top with extra cheese (YES!) and red pepper flakes (spiiiiicy!) if desired.
• Bake on a foil-lined baking sheet until hot and melty! Youll bake them less for more crisp, al-dente peppers and a bit longer for super-soft tender peppers - the choice is yours! I baked mine around 8-10 minutes.
• Garnish with fresh parsley and any extras youd like and dig in!