1 cup brown rice (raw and then cooked according to directions
1 medium onion, diced
4 cloves of garlic, minced
6 cups fresh spinach, chopped
2 cups baby bella mushrooms, diced
1 tsp basil
1/2 tsp oregano
1 tsp salt
1/2 tsp black pepper
1/2c feta cheese
1 c mozarella cheese, grated
1-2 lb ground turkey (optional)
2 tbsp olive oil
2 cans diced tomatoes, drained
Instructions
Cut the peppers longitudinally in half, remove stems, seeds and membranes and rinse. Cook the rice as directed but reduce time by 5 minutes (should be al dente. Heat a sautee pan thoroughly on medium high heat then add the olive oil and allow to heat. Add onions and stir until translucent, about 2 minutes. Add garlic and sautee for 1-2 minutes. Add the turkey (if using) and sautee until completely browned. Add salt, pepper, basil and oregano and then add the mushrooms and turn heat to medium low. Cook the mushrooms with the turkey for about 10 minutes.Add the tomatoes and simmer for 5 minutes. Add the spinach, mix well and turn off the heat after covering with a lid. Remove the lid after 3 minutes. Mix the turkey and vegetable mix with the rice, add the feta cheese and mix then add mozzarella and mix well. Use the mixture to stuff each of the pepper halves, cover with tomato sauce then top with mozzarella cheese. Bake at 350F for 45-60 minutes, until cheese is browned
Serving
Suggestions
Serve with warm bread, salad or a vegetable of your choice
Originally Submitted
8/17/2021
0 Out of 5 from
0 reviews
You can add this Not Your Mom's Stuffed Peppers recipe to your own private DesktopCookbook.
