Mushroom and Spinach Stuffed Bell Peppers with Italian Herbs

Bell peppers stuffed with a savory mixture of mushrooms, spinach, rice, and Italian herbs.

Mushroom and Spinach Stuffed Bell Peppers with Italian Herbs

Ingredients

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cut bell peppers in half lengthwise and remove seeds. Drizzle with olive oil.
  3. Heat olive oil in a large skillet over medium heat.
  4. Add onion and garlic and cook until softened, about 5 minutes.
  5. Add mushrooms and cook until softened, about 5 minutes.
  6. Stir in spinach and cook until wilted.
  7. Add rice, Italian seasoning, oregano, and vegetable broth. Stir to combine.
  8. Spoon filling into bell peppers.
  9. Place bell peppers on a baking sheet and bake for 35 minutes, or until peppers are tender. The internal temperature of the filling should be 165F (74C)
  10. Sprinkle with Parmesan cheese (if using) before serving.

Cuisine: Italian

Suitability: low fat,vegetarian,family-friendly

Prep Time: 25 mins

Cook Time: 40 mins

Serving Size: 4

Meal Type: dinner