Ingredients
3 red bell peppers, tops/seeds removed
3 yellow bell peppers, tops/seeds removed
2 T. extra virgin olive oil
1/2 yellow onion, diced
1 c. bell peppers, diced
1 c. mushrooms, cremini, diced
2 cloves fresh garlic, minced
1 zucchini, diced
1 yellow squash, diced
2 cups wild rice, cooked
1 14-oz. can diced tomatoes, drained
2 T. tomato paste
Salt and black pepper, to taste
1 c. fresh baby spinach, loosely packed
1 c. Parmesan cheese, divided
1/2 c. mozzarella cheese, shredded
1 8-oz. can tomato sauce
Directions
- Heat the oven to 350°
- Place the peppers cut side up in a 9×13 inch baking dish. Cover the dish tightly with foil. Bake the peppers for 30 minutes, until soft, but not falling apart. Remove dish from oven and set aside. Do not turn oven off.
- While peppers are baking, heat olive oil in a large skillet over medium-high heat. Add onion, diced peppers, mushrooms, and garlic. Cook for 10 minutes, stirring often, until the onions are soft and the mushrooms begin to brown.
- Add the diced zucchini, yellow squash, cooked wild rice, and diced tomatoes. Cook another 10 minutes until all the vegetables are tender. Stir in the tomato paste, and salt and pepper, to taste.
- Remove from heat. Stir in the baby spinach and 1/2 cup Parmesan cheese. Divide the vegetable mixture evenly between the baked peppers. Top with the remaining Parmesan cheese and mozzarella cheese.
- Pour tomato sauce into the bottom of the baking dish and return to pre-heated oven. Bake the peppers another 15 minutes until warmed through and the cheese is melted. Remove from oven and serve immediately.
Makes 6 servings.
