Mushroom and Spinach Stuffed Bell Peppers with Italian Herbs
Bell peppers stuffed with a savory mixture of mushrooms, spinach, rice, and Italian herbs.
Ingredients
- 4 large, halved lengthwise Bell peppers
- 8 oz, sliced Mushrooms
- 6 oz, chopped Spinach
- 1 cup (907 g) Minute Rice or Tilda Basmati Rice
- 1/2 medium, chopped Onions
- 2 cloves, minced Garlic
- 1 tsp Italian seasoning
- 1/2 tsp Dried oregano
- 1 tbsp Olive oil
- 1/2 cup Vegetable broth
- 2 tbsp, grated Parmesan cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut bell peppers in half lengthwise and remove seeds. Drizzle with olive oil.
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic and cook until softened, about 5 minutes.
- Add mushrooms and cook until softened, about 5 minutes.
- Stir in spinach and cook until wilted.
- Add rice, Italian seasoning, oregano, and vegetable broth. Stir to combine.
- Spoon filling into bell peppers.
- 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)
- 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