Pinch of Parsley

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STUFFED PEPPERS | Pinch of Parsley

STUFFED PEPPERS

STUFFED PEPPERS

20 mins prepServes 8

These stuffed peppers are jammed packed and filled with so much flavor.

8 servings

What you need

salt & pepper

1 tsp salt & pepper

yellow onion

bell pepper

mushrooms

12 oz mushrooms

olive oil

1 tbsp olive oil

petite tomatoes

1 can petite tomatoes

garlic clove

4 clove garlic clove

tomato sauce

14 fl oz tomato sauce

fresh spinach

5 oz fresh spinach

shredded mozzarella

1 cup shredded mozzarella

pinto beans

1 can pinto beans

dried italian seasoning

2 tsp dried italian seasoning

grain blend

1 ½ cup grain blend

Checkout experience

Shop ingredients

Instructions

Preheat oven to 350°F. Cut the tops off and remove seeds from each bell pepper. Place cut side up in a baking dish.

Cook rice according to package instructions and set aside.

In a large pan, add oil and mushrooms, sauté over medium high heat. When mushrooms are halfway done, push them over and add the onion and garlic. Sauté until onions are translucent and mushrooms are tender.

Add pinto beans, diced tomatoes, tomato sauce, and spinach. Cook until spinach has wilted.

Add rice and mozzarella to cooked veggies and mix to combine. Season with salt, pepper, and Italian seasoning.

Scoop the mixture into each bell pepper until filled to the top. Cover the baking dish with tin foil and bake for 25-30 minutes, until peppers are a bit soft.

Serve as is or top with a sprinkling of more mozzarella cheese. ENJOY!

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