Veggie Stuffed Peppers
Produces 8 servings
4 Red Bell Peppers
1/2 Red Onion
6 cloves Garlic
2 1/2 cups Spinach
2 tbsp Olive Oil
1 tbsp Green Onions
To taste Salt
Sharp Cheddar Cheese (Optional)
Remove the seeds and the top of the Bell Pepper.
Cut the pepper into quarters along the veins of the pepper.
Finely chop your garlic, red onions, tomatoes and green onions
Drizzle a 5qt pot with 1 tbsp of Olive oil. Place the pepper quarters into the pot, on a medium-high heat and cover them for ten minutes, flipping them over midway through the time. This will allow the bell pepper to soften a little, but please do not over cook. The peppers should still maintain a slight crunch, without becoming soggy.
In another 5qt pot, add 1 tbsp of oil and heat at a medium heat.
Add the red onions, garlic, and salt. Saute for 3 mins, or until onions soften and become slightly translucent.
Add 2 1/2 cups of spinach to the pot. Cook for about 1 minute until is gets soft. Then remove from the heat.
Add the raw tomatoes to the mixture and stir the vegetable together.
Take the vegetable mixture and fill each of the bell pepper quarters.
Sprinkle the green onions on the bell pepper and then add the grated cheese.
Serve immediately and enjoy!