Stuffed Peppers and Rice

This is a winner. All vegetarian, easy to make, pulls a punch, and yummy as all get-out. Takes but 30 minutes to prepare. Here we go. 

We cranked up the broiler and prepped a pot of rice.

In another pot we started heating a big can of plum tomatoes.

Then we halved 5 red peppers and cleaned them up and out.

Face down, we arranged them on a baking dish, smothered them with olive oil, salt, and pepper, and stuck them into the hot oven. After 3 minutes we turned them for another 3 minutes, retrieved them, and turned the oven down to 425 F.

In the meantime we chopped up half an onion and 3 cloves of garlic. We sautéed them in a large frying pan. Onion first for a few minutes and the garlic for another.

A third of it went into the pot of tomatoes with a handful of fresh basil, a dash of olive oil, salt, and pepper.

The rest stayed. We added a big package of fresh baby spinach, a good 10 oz. or so and let it wilt down.

Next we added 1 can of cannellini beans and 2 handful of freshly grated Parmesan, as well as,

the juice of one lemon.

Then we whizzed up the tomato sauce and placed it on the bottom of the baking dish. We filled the peppers with sliced small mozzarella balls and the spinach bean mixture. The whole thing got stuffed back into the oven for a few minutes until it all looked melted and ready to eat.

We served the rice with the peppers and sauce sprinkled all over. Yummo!