Cheesy Spinach Stuffed Peppers




INGREDIENTS
· 1/2 cup rice

· 1 cup water

· 1/2 tsp oil (coconut, olive, avocado)

· 1 clove garlic smashed and minced

· 5 oz fresh spinach

· 1/2 tsp dried basil or try fresh!

· 1/4 tsp red pepper flakes

· 1/4 tsp oregano

· salt and pepper to taste

· 1 cup grated mozzarella cheese plus extra for topping

· 1/3 cup crumbled feta cheese

· 2 bell peppers

· fresh parsley to garnish optional

Instructions
· Cook rice in water until fluffy via your favorite method: stovetop, rice cooker, or pressure cooker. 

· Depending on method chosen this will take 10 (pressure cooker) to 20 (rice cooker + stovetop) minutes. 

· Preheat oven to 350 degrees F. 

· Heat a skillet with oil and sauté garlic and spinach until tender and fragrant. 

· Season with basil, red pepper flakes, oregano, salt, and pepper. 

· Add cheese, saving a little extra for topping if desired. 

· Stir in your rice and mix well. Remove from heat. 

· Slice your peppers in half, removing the veins, stems, and seeds. 

· Stuff liberally with cheesy spinach and rice filling. 

· Top with extra cheese (YES!) and red pepper flakes (spiiiiicy!) if desired. 

· Bake on a foil-lined baking sheet until hot and melty! You'll bake them less for more crisp, al-dente peppers and a bit longer for super-soft tender peppers - the choice is yours! I baked mine around 8-10 minutes. For softer peppers, bake approx. 20 min. 

· Garnish with fresh parsley and any extras you'd like and dig in!


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