Stuffed peppers are not only EASY to make, but are super filling and absolutely delicious! Enjoy this cheesy version, or for a vegan option, just omit the cheese.
Ingredients:
1/2 tsp. Dried Basil
2 tsp. Minced Garlic
1/4 tsp. Dried Oregano
1/4 tsp. Dried Parsley
1/4 tsp. Red Pepper Flakes
Sea Salt and Pepper to taste
4 Organic Bell Peppers (any color)
1 cup Organic Zucchini (shredded)
2 large handfuls Organic Spinach
1/2 cup Organic Rice
1/2 - 1 cup Organic Grass-fed Cheese (shredded)
Instructions:
Cook the rice via your desired method (instant pot, stovetop, rice cooker etc.)
Preheat the over to 350 degrees F.
Cut the tops off your bell peppers, and from the 'stem' part of the pepper only, chop into pieces, Leaving the rest of your bell pepper hollow.
On the stove, sauté the garlic, spinach, shredded zucchini, and bell pepper pieces until nice and tender. Add your spices. Once spices are incorporated, add your cheese (save some to top it!)
Turn stovetop off, and set aside to allow the cheese to melt.
Once the rice is finished cooking, add it to your vegetable/cheese mixture and mix thoroughly.
Stuff the bell peppers with your rice/veggie/cheese mixture, sprinkle remaining cheese on top, and place in the oven to cook for 15-20 minutes.
ENJOY!
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