Julie’s Stuffed Peppers

Packed with yummy cheese, beef, spinach and tomato filling, these peppers are a fall staple in our house. And sometimes I double recipe so I can freeze a batch for lazy winter evenings.

Ingredients (serves 4)
• 2 large bell peppers (green is my favorite)
• 2 TBLS vomFASS Olive Oil (your choice or try Jalapeno or Red pepper infused for spicy)
• 1 pound lean ground beef (or swap ground turkey)
• 1 cup cooked long grain rice (Basmati, Jasmine or sub brown rice if prefer)
• 1 cup chopped yellow onion
• 3 minced garlic cloves
• 2 cups fresh spinach leaves, tear into pieces
• 1 (8oz) can tomato sauce
• 1 (15oz) can diced tomatoes, drained
• 1 TBLS vomFASS Italian Seasonings
• 2 tsp. vomFASS Aglio-Peperoncino Spice blend
• Salt and pepper to taste
• ½ cup shredded sharp cheddar
• ½ cup shredded pepper jack (or use all cheddar)
• ½ cup coarsely grated parmesan
• Fresh basil leaves for garnish

Directions
1. Preheat oven to 375°F. Lightly grease a small baking dish (8x8) with olive oil or butter. Slice bell peppers in half from top to bottom, down through the stem. Remove the seeds and membranes and arrange cut side up in prepared baking dish.
2. In large skillet over medium heat, brown the meat and onions in the olive oil. Cook until meat is browned and onion tender (about 7 minutes). Drain off excess fat.
3. Stir in the garlic, Italian seasonings, Aglio Peperoncino. Stir, then add in spinach a few handfuls at a time, cooking and stirring until it wilts down (1 – 2 minutes). Stir in the diced tomatoes and tomato sauce. Let simmer 5 minutes.
4. Remove skillet from heat, stir in the rice and the cheddar and jack cheeses.
5. Adjust to taste with salt and pepper
6. With a spoon, fill the pepper halves full with filling. Peppers will be very full. Add the additional stuffing around the peppers.
7. Bake the peppers covered with foil for 20 minutes, then remove foil and cook another 10-15 minutes until peppers are tender when pierced with a fork.
8. Sprinkle peppers with freshly grated parmesan and fresh basil leaves.

Created by

Julie Ginsler-vomFASS-Cary